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Shrimp Ceviche ( Ceviche de Cameron)

Shrimp Ceviche

Servings -12 1/2 c servings


  • 2 lbs Shrimp Frozen, pre-cooked, peeled*
  • 18 oz RealLime Juice**
  • salt just a bit to add to the lime juice-optional
  • 1/2 medium white onion chopped
  • 1/2 medium red onion chopped
  • 1 large red bell pepper finely chopped
  • 2-3 jalapeno peppers cut in thin slices
  • 1 small bunch of cilantro chopped
  • plantain chips for garnish


  • If using frozen precooked shrimp thaw and cut into thirds if you prefer more bite sized pieces (do the same if you chose to use raw shrimp). I left my shrimp whole because I love the presentation.
  • Combine the shrimp and all the ingredients above in a glass or plastic bowl (not metal)
  • If using precooked shrimp refrigerate for at least two hours to allow flavors to blend and soak in. If using raw shrimp refrigerate for two hours or until raw shrimp has been cooked by the lime juice and has turned pink.
  • Serve with your choice of plantain chips, saltine crackers or tortilla chips.
  • Keep refrigerated after you served your guest and for the best flavor and food safety eat within 48 hours.


*Raw shrimp peeled and deveined may also be used. 
** The fresh juice of approx 18 limes may also be used.
Some of the other garnishes I commonly pair with my ceviche besides the plantain chips, are saltine crackers and also corn chips.
Keyword Ceviche, latin cuisine, Shrimp, tropical appetizer