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.
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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!
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.
How to Make Ceviche:
- 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).
- Dice remaining vegetables: cucumber, avocado, tomato, onion, jalapeno and cilantro.
- Once shrimp are done marinating, stir in the diced vegetables.
- Season with black pepper then add Clamato juice.
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.
More Shrimp Appetizers:
- Mango Shrimp Salsa – with refreshing tropical flavor
- Coconut Shrimp – you won’t believe the 2-Ingredient Sauce
- Avocado Shrimp Cucumber Bites – these disappear so fast!
- Stuffed Shrimp – with a creamy, garlicky, cheesy center
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
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.
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
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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.
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Chop the vegetables: cucumber, avocado, tomatoes, red onion, jalapeno and cilantro.
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When shrimp are done marinating, add vegetables to the bowl.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
It should be noted that the lime juice should be drained prior to mixing with the veggies. But don’t rinse the shrimp.
Omg! Love this recipe 🙂
That’s just awesome! Thank you for sharing your wonderful review!
hello,
what can I substitute the Clamato for? or how can I make my own Clamato ?
thank you
Hi Nadia, we often skip the clamato juice if we don’t have it on hand and it works well.
very very good. thank you, Natasha
You’re welcome! I’m happy you enjoyed that!
Question?
My boyfriend is allergic to ALL Shellfish so I’m looking for a substitution to replace the shrimp.
What type of fish would you recommend in replace of the shrimp? Any suggestions…?
Hi Monique, I always use shrimp, but I have seen people use scallops or other types of fish. You might do a quick google search for ideas.
We always used Halibut when I lived in Alaska. Just make sure it was frozen first. It was delicious.
That’s awesome that it works with halibut.
What size shrimp would you recommend for this recipe? Thank you!
Hi Kristen, any size shrimp will work. When we want a quick ceviche, we use small cooked shrimp meat and we don’t have to soak as long or chop it. If you use medium or large-sized shrimp, you would have to chop it.
So delicious! We loved the ceviche and will definitely make again! Thank you for all your wonderful recipes. I can never go wrong making anything you suggest! My favorites, chicken noodle soup, beet borscht, chow mein and the wonderful salad dressing from the Cobb salad. I make it ALL THE TIME. Thank you!!!
You’re welcome! I’m so happy you enjoyed it, Katie!
I have made most of your recipes My family absolutely love it all. Thank you for sharing!! Keep it coming
You’re welcome, Beatriz! I’m happy you all enjoyed it!
nice recipe but ceviche is original a Peruvian dish 😉
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.
I’m so happy to hear that! That is the best our kids (& your grandkids) love what we make. That’s so great!
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.
Thank you so much for sharing that with us, Joseph! I’m so glad your family enjoyed this!
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
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.
Try adding 2 TBLs of sugar and a little extra hot sauce MMMMMM
I should try that next time. Thanks!
hi! why does it specify to use a non metal bowl for the marinade?
Hi Carmen, the lime juice and tomato juice can react with stainless steel.
Can you substitute fish for the shrimp? What kind would you recommend?
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.
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!!
Can you refrigerate any leftovers? Will it still be good the next day?
Hi Renee, we enjoy it fresh but I but it would be just as good the next day.
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.
What can be used if we don’t have the clamatto juice in the shrimp device
Hi Rosa, we often skip the clamato juice if we don’t have it on hand and it works well.
Great recipe!
I’m so happy you enjoyed that!
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!
Hi Sharon, I imagine that should work. We haven’t tried it longer than 1.5 to 2 hours.
It was delicious and my family hoovered it down!! A keeper for sure.
Sounds like you found a new favorite! That’s so awesome Sharon!
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!
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.
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.
Thank you so much for sharing that with me, Ana!
Thank you very much for sharing to all your delicious recipes.
Aww, you’re welcome Felomena! I’m so happy you’re enjoying our recipes!
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
I’m so glad you enjoyed that! Isn’t the flavor awesome and refreshing?
I dont care for the taste of cilantro except I do eat it in salsa. Is there a substitute I can use.
Hi Betty, you sure can. Parsley or dill will work too.
Can the fish and shrimp be marinated ahead of time and frozen for later use?
Hi Coleen, I honestly have not tried that so I can’t say for sure how that would work out.
Yes, but thaw in plastic bag with small hole to drain off excess water
U leave the lime juice in it or drain it?
Hi Chuck, keep the lime juice in the ceviche.
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. .
Aww that’s the best and you are so nice. Thank you Rose.
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!
I’m so glad you enjoyed it! Thank you for the wonderful review!
We were just talking about this recipe! My friend’s recipe is almost the same, she just adds crab. So good!!!
That’s just awesome!! Thank you for sharing your wonderful review Margret!
Cerviche is from Peru not Mexico.
To the Doctor, “YOU ARE SO RIGHT”!!!!!!!
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
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!
Natasha, I would cheat also, just saves time for a great meal..
Thanks for sharing your thoughts about salsa steps intermediate.
Regards
You’re so welcome!
sounds good and I’ll give it a try but nothing is as good as Tahitian marinated raw fish with coconut milk!
That sound delicious!
I’m allergic to msg so what would be a good substitute for clamato?
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.
Low Sodium V8 Juice with Low Sodium Tajin is a great replacement for Clamato
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.
That is great to know! Thank you so much for sharing that with us!!
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?
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.
Joske: Then do it with cooked shrimp!!
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!
I am allergic to garlic and since clamato contains garlic what would you recommend as a substitute?
Hi Christina, This recipe still works without the clamato (if you wanted to omit it), or you could use a splash of tomato juice.
RIGHT ON NATASHA!!!!!
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!
This is perfect for summer!
Isn’t it the best! So fresh and perfect for summer! I hope you love it!
So easy and flavorful. This one is being kept on our summer recipe menu for sure.
I’m so happy to hear that! Thank you for sharing your great review, Alli!
I LOVE ceviche!! This looks really, reeeeeally GOOD!!! YUM!
Thank you!! I hope this becomes a new favorite for you!
So fresh and delicious!
Mmm it really is! Thank you Tanya!
This was my first time making ceviche and it turned out perfect. Restaurant quality recipe 🙂
Thank you so much for sharing your amazing review! I’m so happy you loved the ceviche!