Baja Shrimp Ceviche

Baja Shrimp Ceviche

Serves: 10 Servings
Prep Time: 15 minutes
Cooking Time: 15 minutes
Baja Shrimp Ceviche


  • 1 pound high-quality medium raw shrimp, peeled, deveined, tail removed, cut into small pieces
  • 3/4 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed lemon juice
  • 1 cup peeled and finely chopped cucumber
  • 1 cup chopped tomato
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup finely chopped red onion
  • 1 or 2 Jalapeño peppers
  • I cup Camaronza Tomato and Shrimp Cocktail
  • 2 garlic cloves finely minced
  • Kosher salt and Black Pepper, for seasoning
  • Saltine crackers or Tostadas
  • Hot sauce
  • Lime wedges, Avocado and Mayonnaise (For Serving)


Print This Recipe
  1. Place cut shrimp in a large mixing bowl.
  2. Add ¾ cup lime juice and ¼ cup Lemon Juice and let stand for 15 minutes so the shrimp can “cook” in the citrus juices. Shrimp will start to turn pink.
  3. Dice cucumbers, tomatoes, cilantro, red onions and jalapeño chile.
  4. Transfer the mixed cut vegetables and garlic into the shrimp bowl and mix well to incorporate.
  5. Pour Camaronza Tomato and Shrimp Cocktail over mixed shrimp and vegetables.
  6. Season the ceviche with some salt and pepper.
  7. Serve by itself or with saltine crackers/ tostadas. Hot sauce, lime wedges, avocado slices, and Mayonnaise as a spread over the tostadas is optional.