This Mexican shrimp cocktail, also known as “Ceviche” is a delicious appetizer, or light meal. Simple ingredients of just shrimp, avocado, tomato, and fresh herbs make it low-carb, Keto friendly and Whole30 compliant as well.
(This post was originally published on August 21st, 2011 and has been updated to contain nutritional information. As an Amazon Affiliate, I earn commission on qualifying purchases.)
What is Ceviche?
Ceviche, also known as seviche or cebiche, is a traditional Latin dish in which raw fish is marinated in citrus juice, essentially “cooking” it. Technically, this recipe is a “ceviche-style” shrimp cocktail, because the shrimp is pre-cooked.
What’s in Ceviche?
There is no single “traditional” recipe for ceviche. A variety of fish can be used including abalone, scallops, octopus and even sea snail! The local taco stand near my work where I frequent for lunch has several types of ceviche, but I prefer the all-shrimp cocktail.
Lime is a key ingredient as well, as it is the acid that “cooks” the shrimp. Just toss avocado, cilantro and tomatoes with the shrimp and lime juice. You can also add finely diced jalapeños if you like a little heat.
Why do you cook the shrimp for Ceviche?
While I have no problem eating fresh ceviche from the taco stand, it’s because I know that the owner drives down daily to Ensenada to pick up his seafood. Ceviche served in Mexico is meant to be eaten the same day it’s caught. Instead of a trip to Cabo, I buy raw shrimp and cook it briefly in salted water, or purchase pre-cooked shrimp from the seafood counter.
Whether using pre-cooked shrimp from the seafood counter or defrosted, frozen shrimp, this Mexican shrimp cocktail is a super quick recipe to make. It’s ready in under 30 minutes.
How do you serve is Mexican Shrimp Cocktail (Ceviche)?
If you plan to serve the ceviche as an appetizer, put it in a glass or ceramic bowl and serve with tortilla chips. If you plan to serve it as a starter or meal you can serve it in a pretty martini glass.
How to make Mexican Shrimp Cocktail (ceviche)
Juice and zest the limes to measure 1/4 cup.
Add lime juice to shrimp.
Add cilantro, green onions and minced chiles if using.
Remove the seeds from the tomato by gently squeezing it. This is the inexpensive tomato tool I use all the time.
What’s left is just the flesh.
Add the garlic and tomatoes.
Mix and season to taste.
Cut the avocado in half, remove the pit. Score the avocado.
Scoop out the flesh with a spoon.
Gently toss the avocado with the ceviche. Chill for 15 or until ready to serve.
Here’s the full recipe for Mexican Shrimp Cocktail!
Mexican Shrimp Cocktail (Ceviche)
- Finely grate rind from limes to measure 1 tablespoon. Juice limes to measure ¼ cup. Place rind and juice in a large glass or ceramic bowl. (Not aluminum)
- Add shrimp, tomato, cilantro and garlic. Toss well to combine. Add salt and pepper and check seasoning. Season to taste. Add diced avocado and carefully mix.
- Cover and chill for 15 minutes, stirring occasionally. Serve in martini glasses or a bowl with tortilla chips.
Here are some other Mexican dishes you might like.