Best 7 Authentic Mexican Shrimp Ceviche Recipes

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Looking for a delectable and refreshing dish that captures the vibrant flavors of Mexican cuisine? Look no further than the "Authentic Mexican Shrimp Ceviche". This traditional seafood delicacy, originating from the coastal regions of Mexico, is a symphony of flavors and textures, blending the tanginess of fresh limes, the sweetness of shrimp, the crunchiness of vegetables, and the aromatic warmth of spices. With its ease of preparation and versatility, this dish is a perfect appetizer or light meal, offering a burst of freshness that tantalizes the taste buds and transports you to the heart of Mexico.

Let's cook with our recipes!

SHRIMP CEVICHE - MEXICAN STYLE CEVICHE RECIPE



Shrimp Ceviche - Mexican Style Ceviche Recipe image

Shrimp Ceviche made with shrimp, lime juice, avocado, jalapeño, cilantro and finished off with Frank's RedHot for some delicious heat.

Provided by Charbel Barker

Categories     Appetizer     Main Course

Time 1h15m

Number Of Ingredients 13

1 Bag (16 Ounces of Raw, deveined shrimp)
1/2 Red Onion (diced)
1 Cucumber (diced)
3 Tomatoes (diced)
1 Jalapeño (diced)
1/2 bunch of cilantro (finely chopped)
1 1/4 Cup of Real Lime Juice
Juice from one lemon
1/4 cup of Worcestershire sauce
Salt and Pepper to Taste
Frank's RedHot Buffalo Sauce or other hot sauce (quantity depends on how spicy you want it)
1 Avocado
Tostadas

Steps:

  • Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
  • In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.
  • Add the shrimp and mix well.
  • Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.
  • Mix well and serve on the tostadas adding hot sauce to taste and avocados.

Nutrition Facts : ServingSize 125 g, Calories 216 kcal, Carbohydrate 10 g, Protein 26 g, Fat 8 g

AUTHENTIC MEXICAN SHRIMP CEVICHE



Authentic Mexican Shrimp Ceviche image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 11

10 or 15 limes
Salt and pepper
1 lb shrimp deveined and peeled, chopped into small pieces
4 tomatoes, chopped
1 cucumber, chopped
1 or 2 avocados, chopped
1/4 cup cilantro, chopped
1/4-1/2 cup ketchup
1/4 cup onion chopped
Tostadas, tostitos or saltine crackers
Valentina Hot sauce (can find it in the Mexican Food aisle)

Steps:

  • Start by squeezing the limes and pour the juice in a bowl, add salt and pepper. Add the chopped up shrimp, and while the shrimp cooks itself with the lime juice that's the time where you start chopping the rest of the ingredients.
  • Before you put the vegetables in, add the ketchup and the valentina hot sauce, then add all your vegetables.
  • Let it stand for 30 minutes. You can eat as tostadas or pour in a bowl and use chips or crackers!!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

AUTHENTIC MEXICAN SHRIMP CEVICHE RECIPE



Authentic Mexican Shrimp Ceviche Recipe image

By marinating shrimp in acid to cook it, this authentic Mexican shrimp ceviche recipe with cilantro and red onion is quick, easy, and tasty.

Provided by Christina Musgrave,Mashed Staff

Categories     dip, side, topping, appetizer

Time 10m

Number Of Ingredients 7

16 ounces raw shrimp, peeled and deveined
1 cup lime juice
½ red onion, diced
1 tomato, diced
1 jalapeño, diced
½ cup chopped cilantro
Pinch of salt and pepper

Steps:

  • Combine the shrimp and lime juice in a large bowl.
  • Mix the shrimp well, and cover and refrigerate the bowl for 1 hour, or until the shrimp have turned pink.
  • Add the red onion, diced tomato, diced jalapeño, cilantro, salt, and pepper to the bowl and mix well.
  • Serve the ceviche with tortilla chips and hot sauce, or however you want!

Nutrition Facts : Calories 125 calories, Carbohydrate 8 g carbohydrates, Cholesterol 183 mg cholesterol, Fat 1 g fat, Fiber 1 g fiber, Protein 24 g protein, SaturatedFat 0 g saturated fat, ServingSize 0 g, Sodium 176 mg, Sugar 3 g, TransFat 0 g

SHRIMP CEVICHE



Shrimp Ceviche image

Provided by Marcela Valladolid

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound high-quality medium raw shrimp, peeled, deveined, tail removed, cut into thin pieces
1 cup freshly squeezed lime juice
1 cup peeled, seeded and finely chopped cucumber
1 cup seeded and finely chopped tomato
1/2 cup chopped fresh cilantro
1/2 cup finely chopped red onion
1 serrano chile pepper, deveined, seeded and minced
Kosher salt, for seasoning
Saltine crackers
Bottled hot sauce
Lime wedges, optional

Steps:

  • Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can "cook" in the lime juice (any less and it won't cook, any more and it toughens).
  • Meanwhile, in a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions and serrano chile to incorporate evenly. Transfer the mixed vegetables into the shrimp bowl and mix well to incorporate. Season the ceviche with some salt. Serve with saltine crackers, bottled hot sauce and lime wedges if desired.

MEXICAN CEVICHE



Mexican Ceviche image

This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.

Provided by PHXGURL

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 2h

Yield 8

Number Of Ingredients 11

5 large lemons, juiced
1 pound jumbo shrimp, peeled and deveined
¼ cup chopped fresh cilantro, or to taste
tomato and clam juice cocktail
2 white onions, finely chopped
1 cucumber, peeled and finely chopped
1 large tomatoes, seeded and chopped
3 fresh jalapeno peppers, seeded and minced
1 bunch radishes, finely diced
2 cloves fresh garlic, minced
tortilla chips

Steps:

  • Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
  • Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 57.6 g, Cholesterol 86.3 mg, Fat 12.4 g, Fiber 7.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 732.5 mg, Sugar 7.1 g

SHRIMP CEVICHE



Shrimp Ceviche image

Rick Bayless of Frontera Grill in Chicago serves Mexican seafood in 3 preparations; this one is for ceviche.:) Ceviches typically use lime juice to "cook" raw fish. In our version, we simmer the seafood to give it a crisp bite, then prepare it as you would a traditional raw-fish ceviche. Coastal Living Magazine, November 2008 edition. Text and recipes by Kathryn Jessup.Chill from 1 to 6 hours, so that the flavors can marry and be cooked.

Provided by Manami

Categories     Peppers

Time 25m

Yield 4-6 appetizers

Number Of Ingredients 12

1 1/2 lbs shrimp
6 limes
1 small shallot, minced
4 small ripe tomatoes, diced
4 serrano chilies, en escabeche chopped (canned)
1 jalapeno chile, seeded & minced
1/3 cup olive oil
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup fresh cilantro leaves
2 avocados, diced

Steps:

  • Cook shrimp in boiling, salted water 3 minutes or just until cooked.
  • Cool, peel, devein, and roughly chop shrimp.
  • Squeeze limes into a medium bowl.
  • Add shrimp, shallot, and next 7 ingredients, stirring until well blended.
  • Chill at least 1 hour and up to 6.
  • Stir cilantro and diced avocados into chilled shrimp mixture.
  • Serve with a slotted spoon.

Nutrition Facts : Calories 541.4, Fat 35, SaturatedFat 5.2, Cholesterol 331.3, Sodium 723.6, Carbohydrate 24.2, Fiber 11.1, Sugar 5.2, Protein 39.4

MEXICAN CEVICHE



Mexican Ceviche image

This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fish or shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough. I steam the shrimp and add them a few hours before serving as I mix all the ingredients together. In Mexico when they make this they often add sea water (not recommened). If you are using frozen fish, choose a firm-fleshed fish and make sure it is fully thawed with as much moisture as possible removed.

Provided by Bergy

Categories     Halibut

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb sea bass fillets (or use a mixture of fish and shrimp) or 1 lb red snapper fillet (or use a mixture of fish and shrimp)
5 -6 limes (Enough Juice to cover fish)
1 cup diced fresh tomato
1 green pepper, sweet, chopped
4 tablespoons chopped parsley or 4 tablespoons chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 jalapeno peppers, chopped (or more to suit your taste)
2 tablespoons white vinegar
1 medium onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 dash Tabasco sauce
lettuce leaf (to line serving bowls)
avocado (optional)
black olives, sliced (for garnish) (optional)

Steps:

  • Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
  • Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
  • Stir often.
  • Pour off most of the lime juice (just leave it moist).
  • Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
  • Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
  • If you wish garnish with sliced avocado and sliced black olives.

Tips:

  • For the freshest ceviche, use the freshest shrimp you can find. Look for shrimp that are firm and have a slight briny smell.
  • If you are using frozen shrimp, thaw them completely before using. Do not use precooked shrimp.
  • Use a sharp knife to cut the shrimp into small pieces. This will help the ceviche cook evenly.
  • Do not overcook the shrimp. The shrimp should be cooked through, but still slightly translucent in the center.
  • Use a variety of fresh vegetables in your ceviche. Some good options include tomatoes, cucumbers, onions, and cilantro.
  • Use a good quality lime juice. Freshly squeezed lime juice is best, but you can also use bottled lime juice.
  • Add a bit of heat to your ceviche with chili peppers or hot sauce. Be careful not to add too much heat, as you don't want to overpower the other flavors.
  • Serve the ceviche immediately after it is made. Ceviche is best when it is fresh.

Conclusion:

Ceviche is a delicious and refreshing seafood dish that is perfect for a summer meal. It is easy to make and can be tailored to your own personal taste. With a few simple tips, you can make a ceviche that will impress your friends and family. So next time you are looking for a light and healthy meal, give ceviche a try.

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