Ceviche de Camaron

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Ceviche de Camaron

Ceviche de Camaron
Ceviche de Camaron

When I would hear people talk about how Mexican food was so unhealthy, I would often reference ceviche because if you think of it, it’s just a chopped salad with a lime juice dressing and protein! Ceviche is the perfect no-cook meal, especially during the hot summer months when you have no energy to turn on the stove. Traditionally, ceviche is served on tostadas, and some regions of Mexico like to add mayonnaise to the tostadas. I like to substitute regular mayonnaise for light mayonnaise to give it extra flavor without going over my macros!

MACROS
225 calories | 32 g protein | 20 g carbs | 2 g fat

Serves4

Ingredients

  • 10 - 12 limes, squeezed (or 1 cup [240 ml] lime juice)
  • 1 1/2 pound (680 g) raw shrimp, cleaned, deveined and chopped into bite-sized pieces
  • 1 tablespoon (18 g) salt
  • 1/2 tablespoon (3 g) black pepper
  • 3 Roma tomatoes
  • 1/2 red onion
  • 2 - 3 serrano peppers (or jalapeños)
  • 1/2 bunch cilantro
  • 1 large cucumber
  • 1/2 cup (120 ml) Clamato® tomato juice
  • 1 tablespoon (15 ml) Maggi® Jugo
  • Tostadas or tortilla chips

INSTRUCTIONS

  1. Add the lime juice, shrimp, salt and black pepper to a large bowl. Make sure all the shrimp are completely submerged in the lime juice. Place the bowl in the fridge for a minimum of 15 minutes and up to 4 hours. The lime juice will cook the shrimp as it marinates.

  2. Remove the shrimp from the fridge when it is fully cooked. You will know it’s cooked when it is pink in color. While the shrimp cooks, chop the tomatoes, onion, serranos and cilantro into bite-sized pieces. Peel the cucumber, chop it in half horizontally, remove the seeds with a spoon and discard them. Chop the remaining part of the cucumber into bite-sized pieces.

  3. Add the chopped vegetables, Clamato juice and Maggi Jugo to the shrimp. Mix all the ingredients well and store them in the fridge for a minimum of 30 minutes.

  4. Divide the ceviche into four even servings—about 7 ounces (198 g) of ceviche each—and serve on tostadas or with a side of tortilla chips to dip. Traditionally, ceviche is topped with avocado slices and salsa macha. I recommend enjoying ceviche right away or storing it in the fridge for only 1 night.

Credit Line

Reprinted with permission from Light & Easy Mexican Cooking by Jaimee Raquel Partida. Page Street Publishing Co. 2025. Photo credit: Toni Zernik and Justine Maldonado.

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