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Ceviche Recipe

Ceviche is loaded with shrimp, avocados, tomatoes and cucumbers; all marinated in fresh lime juice. You can use cooked or raw shrimp in this Mexican shrimp cocktail.

Ceviche is among our favorite appetizers along with cowboy caviar and the wildly popular shrimp salsa. It is a major crowd pleasing recipe and so satisfying served over crisp tostadas or with tortilla chips.

Shrimp ceviche served on tostadas with lime wedges

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Shrimp Ceviche!

This authentic Mexican ceviche recipe was shared by one of our readers, Blanca Villasenor. The secret ingredient for the best ceviche is Clamato juice which melds the flavors together and makes it one of the most fresh and satisfying appetizers you will try. Thank you so much Blanca for generously sharing your traditional family recipe with us!

Shrimp ceviche on tostada with clamato juice and limes

What is Ceviche?

Ceviche has many names including cebiche, seviche, or sebiche. The origin is debated but thought to have it’s roots in Peru. It is essentially a seafood cocktail using fresh fish that is marinated or “cooked” in a large amount of lime juice. It also includes tomatoes, onion, cilantro and some form of spice or pepper. We love bulking it up with fresh diced cucumber and diced avocado.

Ingredients for Mexican shrimp cocktail with cooked or raw shrimp, limes, jalapeno, tomatoes, red onion, avocado, cilantro and clamato juice

How to Make Ceviche:

  1. Put chopped shrimp in a large bowl and stir in 1 cup of fresh squeezed lime juice. Refrigerate and marinate (1 1/2 to 2 hours for raw shrimp and 15 minutes for cooked shrimp).
  2. Dice remaining vegetables: cucumber, avocado, tomato, onion, jalapeno and cilantro.
  3. Once shrimp are done marinating, stir in the diced vegetables.
  4. Season with black pepper then add Clamato juice.

How to marinate shrimp for ceviche and how to assemble ceviche

Is Ceviche Safe to Eat?

Marinating shrimp in fresh lime juice essential cooks the shrimp due to the high acidity of lime juice. For food safety, If using raw shrimp, purchase it from a trusted source (preferably shrimp labeled “wild caught”) and enjoy the ceviche the first day it is made.

Use pre-cooked shrimp if you are not comfortable with raw (or want to save a ton of marinating time), and it will still taste just as good. We often use cooked shrimp meat to save time and you don’t even have to dice it. In either case, rinse the shrimp and thoroughly pat dry with paper towels to remove excess moisture so your cocktail isn’t watered down.

Ceviche in glass bowl with cooked shrimp

More Shrimp Appetizers:

Fresh Ceviche always induces major cravings – it’s just mouthwatering good. I hope this becomes a new favorite for you! Let me know if you make your ceviche differently? Do you use cooked or fresh shrimp or other type of seafood?

Ceviche Recipe

5 from 14 votes
Prep Time: 15 minutes
Resting Time: 2 hours
Total Time: 2 hours 15 minutes
Mexican Ceviche recipe served over tostadas

Ceviche is loaded with shrimp, avocado, tomatoes, cucumber and cilantro; all marinated in fresh lime juice. Use cooked or raw shrimp for this Mexican shrimp cocktail.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $18-$20
Keyword: ceviche
Cuisine: Mexican
Course: Appetizer
Calories: 277 kcal
Servings: 8 people

Ingredients

  • 1 lb shrimp (raw or cooked) peeled, deveined and diced
  • 1 cup lime juice from 6 limes
  • 1 cucumber peeled and diced
  • 1 large avocado (or 2 small avocados)
  • 2 roma tomatoes diced
  • 1/2 red onion diced
  • 1/4 bunch cilantro chopped
  • 1 jalapeno seeded and minced
  • 1/4 tsp black pepper or to taste
  • 1 cup clamato juice (use "picante" version for spicier salsa)

To Serve:

  • 16 Tostadas (or a bag of tortilla chips)
  • Hot Sauce (Tabasco or Franks Red Hot)

Instructions

  1. Dice shrimp and place into a large glass (non-metamixing bowl. Squeeze 1 to 1 1/4 cups lime juice from 6 limes over shrimp. Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours for raw shrimp or until no longer translucent and marinate 15 minutes for cooked shrimp), stirring halfway through.
  2. Chop the vegetables: cucumber, avocado, tomatoes, red onion, jalapeno and cilantro.
  3. When shrimp are done marinating, add vegetables to the bowl.
  4. Add 1/4 tsp black pepper or season to taste and gently stir to combine. Lastly, stir in 1 cup clamato juice, mixing just to combine. Serve with tortilla chips or over tostadas.
Nutrition Facts
Ceviche Recipe
Amount Per Serving
Calories 277 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 143mg48%
Sodium 665mg29%
Potassium 448mg13%
Carbohydrates 29g10%
Fiber 4g17%
Sugar 3g3%
Protein 15g30%
Vitamin A 365IU7%
Vitamin C 25.4mg31%
Calcium 126mg13%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Beatriz Verde
    September 18, 2020

    I have made most of your recipes My family absolutely love it all. Thank you for sharing!! Keep it coming

    Reply

    • Natashas Kitchen
      September 18, 2020

      You’re welcome, Beatriz! I’m happy you all enjoyed it!

      Reply

  • foxulla
    September 10, 2020

    nice recipe but ceviche is original a Peruvian dish 😉

    Reply

  • peggy
    August 29, 2020

    i just love all the recipes. I send them to my granddaughter who also loves and makes them. Especially anything chocolate. thank you so much for sharing.

    Reply

    • Natashas Kitchen
      August 29, 2020

      I’m so happy to hear that! That is the best our kids (& your grandkids) love what we make. That’s so great!

      Reply

  • Joseph
    August 17, 2020

    The first time I made this the avocado didn’t work out very well. Possibly it was underripe, I don’t know. Anyway, the next time I made it I left out the avocado and cilantro, used a whole, large red onion, and added a bell pepper and a small can of pineapple chunks, including the juice.

    Also, I used surimi (mock crab meat) instead of shrimp. Surimi is much easier on the budget than shrimp and is precooked, so no worries about raw shrimp issues.

    This second batch was enjoyed by all the family, including those who spent half their time with the first batch picking out the avocado.

    Reply

    • Natashas Kitchen
      August 17, 2020

      Thank you so much for sharing that with us, Joseph! I’m so glad your family enjoyed this!

      Reply

  • Bud Schubert
    July 11, 2020

    I love ceviche! But you should mention that even though the acid of the lime cooks the shrimp it does not kill any parasite or bugs the way traditional heat cooking does. Can’t wait to try this recipe!
    Have an awesome evening.
    Bud

    Reply

    • Natasha
      July 11, 2020

      Hi Bud, you could precook the shrimp and then soak them to infuse the lime flavor. We often use precooked shrimp meat and it’s easier and faster.

      Reply

  • george orey
    June 28, 2020

    Try adding 2 TBLs of sugar and a little extra hot sauce MMMMMM

    Reply

    • Natasha's Kitchen
      June 28, 2020

      I should try that next time. Thanks!

      Reply

  • carmen vega
    June 24, 2020

    hi! why does it specify to use a non metal bowl for the marinade?

    Reply

    • Natasha
      June 24, 2020

      Hi Carmen, the lime juice and tomato juice can react with stainless steel.

      Reply

  • Lauren S.
    June 18, 2020

    Can you substitute fish for the shrimp? What kind would you recommend?

    Reply

    • Natashas Kitchen
      June 18, 2020

      Hi Lauren, I haven’t tested this with fresh fish but I bet it could work! It may need to sit slightly longer. If you experiment please let me know how you like that.

      Reply

    • Celina Hester
      July 7, 2020

      Yes!! Fish is awesome in Ceviche. Use Sea Bass, Mahi-Mahi, Red Snapper, Tilapia…any mild tasting fish is excellent in this type of dish.

      Also you can replace the Clamato juice for Spicy V8 or just good ol Tapatio sauce added to the bowl.

      When you put your ceviche on tostada use either mayo first (or greek plain yogurt for healthier version) and add the ceviche right on top of that. Top it with some more tapatio, fresh cilantro and some slices of avocado and viola…it’s amazing!!

      Reply

  • Renee
    June 17, 2020

    Can you refrigerate any leftovers? Will it still be good the next day?

    Reply

    • Natashas Kitchen
      June 18, 2020

      Hi Renee, we enjoy it fresh but I but it would be just as good the next day.

      Reply

  • Don
    June 15, 2020

    Although this is a good recipe, using Clamato is a Mexican American thing. During the 1980’s I grew up with a family owned Mariscos business in Los Ángeles. If you want authentic ceviche, ditch the Clamato and blend hot peppers of your choice with lots of lime or lemon juice, seasonings and marinate the fish or shrimp with this. (I prefer Habañero) Alternatively you can just marinate in the citrus juice and make your own hot sauce to dribble on the ceviche after it’s prepped. Serve on tostadas and spreading mayo on the tostada is optional.

    Reply

  • Rosa Robles
    May 27, 2020

    What can be used if we don’t have the clamatto juice in the shrimp device

    Reply

    • Natasha
      May 27, 2020

      Hi Rosa, we often skip the clamato juice if we don’t have it on hand and it works well.

      Reply

  • Alesia
    May 27, 2020

    Great recipe!

    Reply

    • Natashas Kitchen
      May 27, 2020

      I’m so happy you enjoyed that!

      Reply

  • Sharon Turner
    March 4, 2020

    Making this for my family tonight. Was wondering if I can have the shrimp marinate for 3 hours or is that too long? Love all your recipes and videos!

    Reply

    • Natashas Kitchen
      March 4, 2020

      Hi Sharon, I imagine that should work. We haven’t tried it longer than 1.5 to 2 hours.

      Reply

      • Sharon Turner
        March 6, 2020

        It was delicious and my family hoovered it down!! A keeper for sure.

        Reply

        • Natashas Kitchen
          March 6, 2020

          Sounds like you found a new favorite! That’s so awesome Sharon!

          Reply

  • Samantha Wolfe
    February 8, 2020

    Hi again Natasha! Do you think it would taste okay without jalapeños? Also can you get the Clamato juice basically anywhere? If not is there a substitute I could easily find? Thanks!

    Reply

    • Natashas Kitchen
      February 8, 2020

      Hi Samantha, that should work! This recipe still works without the clamato (if you wanted to omit it), or you could use a splash of tomato juice.

      Reply

  • Ana Mckee
    January 29, 2020

    I add 1 apple chopped and 2 oranges juiced to the recipe. Along with a white fish. It makes it a little less tart for people who have somewhat picky kids to appease.

    Reply

    • Natashas Kitchen
      January 29, 2020

      Thank you so much for sharing that with me, Ana!

      Reply

  • Felomena Perry
    January 28, 2020

    Thank you very much for sharing to all your delicious recipes.

    Reply

    • Natashas Kitchen
      January 28, 2020

      Aww, you’re welcome Felomena! I’m so happy you’re enjoying our recipes!

      Reply

  • Joseph
    January 27, 2020

    great recipe ,,have eaten this a few times when I spot a Mexican family on beach in Newport Beach so I went home excited to try it ,,,added a small twist poblano diced for crunch scallops and dice celery again some crunch and a little horseradish YUMMY

    Reply

    • Natashas Kitchen
      January 27, 2020

      I’m so glad you enjoyed that! Isn’t the flavor awesome and refreshing?

      Reply

  • Betty B Beck
    January 19, 2020

    I dont care for the taste of cilantro except I do eat it in salsa. Is there a substitute I can use.

    Reply

    • Natashas Kitchen
      January 20, 2020

      Hi Betty, you sure can. Parsley or dill will work too.

      Reply

  • Coleen McClish
    September 21, 2019

    Can the fish and shrimp be marinated ahead of time and frozen for later use?

    Reply

    • Natasha
      September 21, 2019

      Hi Coleen, I honestly have not tried that so I can’t say for sure how that would work out.

      Reply

    • Gina
      December 6, 2019

      Yes, but thaw in plastic bag with small hole to drain off excess water

      Reply

  • chuck s
    August 19, 2019

    U leave the lime juice in it or drain it?

    Reply

  • Rose TANNER
    August 19, 2019

    Hello Natashas i am happy you always good your recipes .now is not defficult for me to prépare food my husband he likes to much the salade ..i always waching your vidio.
    and your very jolly Thank you very much. .

    Reply

    • Natashas Kitchen
      August 19, 2019

      Aww that’s the best and you are so nice. Thank you Rose.

      Reply

      • Dennis Tempia
        October 2, 2019

        I use cod in addition to shrimp and serve with lime flavored tortilla chips. Ceviche is one of my all time favorite meals–especially on a hot summer day. I love your recipes and videos!

        Reply

        • Natashas Kitchen
          October 2, 2019

          I’m so glad you enjoyed it! Thank you for the wonderful review!

          Reply

  • Margret
    July 24, 2019

    We were just talking about this recipe! My friend’s recipe is almost the same, she just adds crab. So good!!!

    Reply

    • Natashas Kitchen
      July 24, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Margret!

      Reply

  • The Doctor
    July 6, 2019

    Cerviche is from Peru not Mexico.

    Reply

    • Marie Czarnecki
      July 25, 2019

      To the Doctor, “YOU ARE SO RIGHT”!!!!!!!

      Reply

  • Debbie Pena
    July 3, 2019

    Natasha, happy, happy birthday to your man.. I was just checking that recipe out a couple days ago. I’m going to try it soon. Happy 4th to you and your family

    Reply

    • Natasha
      July 4, 2019

      Thank you so much Debbie!! We often cheat with this one and use cooked shrimp and it really is just as good. That instagram story has cooked shrimp meat. Our favorite salsa ever! Happy 4th to you and your family and I will pass along the nice birthday greeting to my husband. Thanks Debbie!

      Reply

      • Marie Czarnecki
        July 25, 2019

        Natasha, I would cheat also, just saves time for a great meal..

        Reply

  • {Location North West England
    June 12, 2019

    Thanks for sharing your thoughts about salsa steps intermediate.
    Regards

    Reply

    • Natashas Kitchen
      June 12, 2019

      You’re so welcome!

      Reply

  • Hella
    May 31, 2019

    sounds good and I’ll give it a try but nothing is as good as Tahitian marinated raw fish with coconut milk!

    Reply

    • Natashas Kitchen
      May 31, 2019

      That sound delicious!

      Reply

  • Kati
    May 31, 2019

    I’m allergic to msg so what would be a good substitute for clamato?

    Reply

    • Natasha
      May 31, 2019

      Hi Kati, I didn’t realize it had it in there. You might try adding tomato juice to taste and sometimes we make ceviche omitting the clamato altogether and adding hot sauce to taste for that little bit of tomato in the sauce.

      Reply

    • Inez
      August 25, 2019

      Low Sodium V8 Juice with Low Sodium Tajin is a great replacement for Clamato

      Reply

  • Sasha
    May 31, 2019

    Thanks for the recipe! Substitution of Clamato with reconstructed tomato paste and clam juice would work wonderfully for those who try to avoid sugar and MSG.

    Reply

    • Natasha
      May 31, 2019

      That is great to know! Thank you so much for sharing that with us!!

      Reply

  • Joske
    May 30, 2019

    In Peru they never really let the fish sit in the marinade for longer than 2 minutes, essentially giving it a sushi-like quality. I’m a little skiddish doing this with raw shrimp however, any thoughts?

    Reply

    • Natasha
      May 30, 2019

      Hi Joske, 2 minutes is too brave for me, but I can see that working with really fresh fish. Regarding the shrimp, please see the section titled: “Is Ceviche Safe to Eat?” which should help.

      Reply

    • Marie Czarnecki
      July 25, 2019

      Joske: Then do it with cooked shrimp!!

      Reply

    • Celina Hester
      July 7, 2020

      This is correct…even in Mexico we only marinate for a short amount of time but not 2 minutes..our family usually does anywhere from 30 mins to 1 1/2 hrs. If you use good quality fresh wild fish/shrimp it’s not imperative that the fish is cooked all the way through. Good luck!

      Reply

  • Christina H
    May 29, 2019

    I am allergic to garlic and since clamato contains garlic what would you recommend as a substitute?

    Reply

    • Natasha
      May 29, 2019

      Hi Christina, This recipe still works without the clamato (if you wanted to omit it), or you could use a splash of tomato juice.

      Reply

      • Marie Czarnecki
        July 25, 2019

        RIGHT ON NATASHA!!!!!

        Reply

    • Celina Hester
      July 7, 2020

      Use spicy V8 or what us Mexicans use are chilis of your choice blended with lime juice or grab a bottle of Tapatio and add that to the lime juice. It’s soo good!

      Reply

  • Trang
    May 29, 2019

    This is perfect for summer!

    Reply

    • Natashas Kitchen
      May 29, 2019

      Isn’t it the best! So fresh and perfect for summer! I hope you love it!

      Reply

  • Alli
    May 29, 2019

    So easy and flavorful. This one is being kept on our summer recipe menu for sure.

    Reply

    • Natashas Kitchen
      May 29, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Alli!

      Reply

  • Katerina @ diethood .com
    May 29, 2019

    I LOVE ceviche!! This looks really, reeeeeally GOOD!!! YUM!

    Reply

  • Tanya Schroeder
    May 29, 2019

    So fresh and delicious!

    Reply

  • Aimee Shugarman
    May 29, 2019

    This was my first time making ceviche and it turned out perfect. Restaurant quality recipe 🙂

    Reply

    • Natasha
      May 29, 2019

      Thank you so much for sharing your amazing review! I’m so happy you loved the ceviche!

      Reply

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