15-Minute Ceviche de Camaron (Easy Shrimp Ceviche)

Ingredients

• 454 g (1 lb)raw shrimp, peeled and deveined
• 120 ml (½ cup)red onion, finely diced
• 160 ml (⅔ cup)cucumber, finely diced
• 120 ml (½ cup)tomato, finely diced
• 60 ml (¼ cup)cilantro, finely chopped
• 120 ml (½ cup; from 3–4 limes)fresh lime juice
• 120 ml (½ cup; from 1–2 oranges)fresh orange juice
• to tastesalt and pepper

Instructions

1. 1

   Cut the shrimp

   Cut the shrimp into small pieces about 1.3 cm (½ inch) across and put them in a bowl.

2. 2

   Add the ingredients

   Add the red onion, cucumber, tomato, cilantro, lime juice, orange juice, and salt and pepper to taste. Stir gently to combine.

3. 3

   Chill the mixture

   Cover the bowl with cling film and chill for about 15 minutes, but no longer than 30 minutes.

4. 4

   Check the shrimp

   The small pieces cure quickly. They are ready when they are pink rather than grey or translucent, and feel firm to the touch.

5. 5

   Drain and serve

   Drain off the liquid. Serve chilled with lime wedges, tortilla chips, tostones, plantain chips, or spooned into sliced avocados.

What is ceviche de camaron?

Ceviche de camaron is shrimp ceviche: seafood combined with citrus and often fresh vegetables or herbs. Ceviche has strong roots in Latin American cooking, with regional versions varying in their seafood, citrus and accompaniments.

Here, lime provides the sharp citrus flavour while orange juice rounds it out. Cucumber, tomato, red onion and cilantro add freshness and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 107 calories, 16g protein, 8g carbs, 1g fat.

The shrimp supplies most of the protein, while the orange and lime juices and vegetables contribute the carbohydrates. The shrimp is very lean, so the dish itself has little fat; avocado or fried plantain served alongside will add more. Pair it with a filling side such as tortilla chips or tostones if you want a more substantial plate.

The citrus and shrimp

Shrimp: Cutting it into small, even pieces helps it change colour and firm up quickly in the citrus mixture. Use raw, peeled and deveined shrimp as specified.

Citrus: Fresh lime juice brings the tang, and orange juice softens its edge. The citrus changes the shrimp's appearance and texture, but it should not be treated as a substitute for cooking or as a guarantee of food safety.

Keep the pieces small

Even cuts: Aim for pieces around 1.3 cm (½ inch) so they cure at a similar rate. Very large pieces can remain translucent in the middle while smaller ones become firm.

Gentle mixing: Fold the vegetables and juices through the shrimp without crushing the diced cucumber and tomato. This keeps the finished ceviche lively rather than watery and mashed.

Watch the chilling time

First check: Begin checking after about 15 minutes in the fridge. The recipe sets 30 minutes as the maximum chilling time.

Doneness cues: Look for shrimp that is pink, opaque and firm to the touch rather than grey or translucent. Colour and firmness are the cues given in this method; they are not a food-safety temperature check.

Drain before serving

Texture: Draining the citrus liquid before serving keeps the vegetables and shrimp from sitting in a pool of juice. Keep the mixture chilled until it is time to eat.

Serving ideas: Offer lime wedges and tortilla chips, tostones or plantain chips alongside it. For another option, spoon the ceviche into sliced avocados.

Prepare the vegetables

Fine dice: Cut the red onion, cucumber and tomato into small pieces so they are easy to eat with the shrimp. Finely chopped cilantro distributes its flavour throughout the bowl.

Seasoning: Salt and pepper are added to taste, so start modestly and adjust the seasoning before serving.

Recipe notes & tips

• Dice the shrimp and vegetables to a similar, bite-sized scale.
• Chill the ceviche in the fridge, not on the counter.
• Start checking the shrimp at about 15 minutes.
• Drain the liquid just before serving for a less soupy texture.
• Serve the crunchy accompaniments separately so they stay crisp.

Variations

• Extra lime: Add a little more lime juice for a sharper citrus flavour.
• More heat: Add finely chopped chilli to the bowl.
• Avocado serving: Spoon the chilled ceviche into sliced avocados.
• Crunchy sides: Offer tortilla chips, tostones or plantain chips for scooping.
• Herb change: Use less cilantro if you prefer a milder herbal flavour.

Common mistakes to avoid

• Uneven shrimp pieces: Cut them to a similar size so they cure at a more even rate.
• Chilling too long: Keep to the recipe's maximum of 30 minutes to avoid an overly firm texture.
• Serving it warm: Keep the bowl refrigerated until serving.
• Skipping the doneness check: Look for pink, opaque, firm shrimp rather than relying only on the timer.
• Leaving in excess liquid: Drain the mixture before serving to avoid a watery plate.

How to store

Keep leftovers covered in the fridge and eat them within 1 day for best quality. Do not leave the ceviche at room temperature for an extended period; serve it chilled, and do not reheat it.

Frequently asked questions