How do I know when the shrimp is fully cured?
The flesh should be opaque white all the way through, with no translucent pink remaining. Cut one open to check at 20 minutes. If the center is still pink, leave for 10 more minutes.
Mexican · dinner
Ceviche de Camarón — Mexican shrimp ceviche with avocado
#chef:mateo#mexican#shrimp#ceviche#seafood
30m
Total time
4
Servings
—
kcal
easy
Difficulty
May 18, 2026
INGREDIENTS.
4
Seafood
- 500 g large raw shrimp, peeled and deveined, cut in 1 cm pieces
Produce
- 150 ml fresh lime juice (enough to cover the shrimp)
- 2 ripe tomato, seeds removed, diced
- 0.5 cucumber, peeled and diced
- 0.5 white onion, very finely diced (rinsed)
- 1 serrano chile, finely diced
- 1 ripe avocado, diced
Pantry
- 1 tsp fine salt
Herb
- 15 g fresh cilantro, roughly chopped
Bread
- 8 tostadas and hot sauce, to serve
THE METHOD.
tap to check off
0/7 done
FAQ · Things people ask
About this recipe.
Can I use pre-cooked shrimp?
Yes, but reduce the lime marination time to 10 minutes — just long enough for the lime flavor to penetrate. Pre-cooked shrimp that marinate too long in acid become rubbery and chalky.
What is the difference between Mexican and Peruvian ceviche?
Mexican ceviche marinates longer (20–30 min vs. 2–3 min), includes tomato, cucumber, and avocado, and is typically served with tostadas. Peruvian leche de tigre (tiger's milk) is the curing liquid itself, served as a key element. The textures and flavor profiles are quite different.
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