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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 12 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
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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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • 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

  • 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

  • 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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