Ceviche De Camaron Sonora Style
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
4 servings
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Calories
153 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Ceviche De Camaron Sonora Style
Description
This ceviche uses peeled and deveined shrimp cut into small pieces and cured in enough lime juice to cover completely. The lime juice's acidity 'cooks' the shrimp through marination over at least three hours or overnight, turning it opaque and firm.
The vegetable mix—cucumber, white onion, diced tomatoes, serrano or jalapeño peppers, and chopped cilantro—adds crunch, brightness, and mild heat to the dish. The clamato juice is added for a seasoned tomato flavor, enriching the marinade further with a savory note.
Seasoned with salt and black pepper, this ceviche is served cold, traditionally accompanied by tostadas, saltines, or tortilla chips. An optional touch of ketchup can be added individually for sweetness that complements the citrus and spice.
Using real lime juice rather than lemon is important due to its higher acidity needed to properly cure the shrimp. The marinating process is the essential cooking method in this recipe.
Ingredients
- 1 lbs Shrimp peeled and deveined, raw, frozen or fresh
- lime juice from about 5 limes or more as needed
- 1 cucumbers – diced into small chunks
- ⅓ white onion medium
- 2 small tomatoes – diced into small chunks
- 2 serrano or jalapeño peppers (or one of each) finely chopped – seeds optional
- ⅓ cup cilantro finely chopped, fresh
- 1 cup clamato juice or V8 tomato juice
- salt to taste
- black pepper to taste
- 1 avocado diced into small chunks
- ketchup optional, according to taste
Instructions
- Cut shrimp into small pieces and place in a plastic or glass container
- Add the lime juice making sure all of the shrimp is covered with it (add more lime juice if necessary).
- Cover shrimp and refrigerate for at least three hours (preferably overnight).
- Mix all vegetables, and set aside in the fridge.
- When the shrimp is cooked through (it will be pink), add the vegetables, clamato juice, salt & pepper and mix well.
- Serve with tostadas, saltines or tortilla chips. Add a little ketchup to personal servings if you decide to use any.
Notes
- Marinate shrimp fully in fresh lime juice for at least three hours or overnight to ensure proper cooking through acidity.
- Use real lime juice—not lemon—as its higher acidity is essential to curing the shrimp safely.
- Add ketchup to individual servings if a sweeter flavor balance is desired, as it enhances the overall taste.
- Serve chilled with tostadas, saltines, or tortilla chips for traditional accompaniment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 153kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 17g | 34% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 165mg | 55% |
| Sodium | 917mg | 38% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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