Mexican Shrimp Ceviche Recipe- Aguachiles de Camarón

Celebrate the warm weather with this deliciously fresh appetizer! This Mexican Shrimp Ceviche recipe has all the wonderful flavors of spring and summer.

The warm weather has arrived! You know what that means — time to make all the light, refreshing dishes and then head outside to enjoy them under the beautiful sunny skies and warm temperatures.

I am so ready to spend as much time as possible outside, and I think this Mexican Shrimp Ceviche recipe is the perfect way to kick off the warm weather season. You don’t even have to turn on the stove!

What is Ceviche?

Ceviche is a dish that is served cold and consists of a raw seafood that is “cooked” using an acidic marinade for anywhere from 20 minutes up to a few days. Ceviche has South American origins, but it has been a staple dish in Mexico for centuries.

Depending on the variety of ceviche, the seafood used may be:

• Shrimp
• Squid
• Tuna
• Mackerel
• Oysters
• and many more!

Mexican Shrimp Ceviche Recipe

Mexican versions of ceviche use ingredients like avocado, cilantro, lime, and onion to lend a Mexican flair. This particular Mexican Shrimp Ceviche recipe is called “Aguachiles de Camarón,” which, translated literally, means “shrimp in chile water.”

Aguachiles de Camarón is a spicy ceviche that gets it flavor from ingredients like chile peppers, cilantro, and lime juice. It has a distinctively Mexican flavor and is my favorite type of ceviche!

How to Serve this Mexican Shrimp Ceviche Recipe

This recipe is best served with chips and an ice cold beer. Sunny patio with comfy outdoor furniture, good music, and good friends optional… but highly recommended!

More Warm Weather Recipes

If you like this recipe, you’ll also enjoy these:

• No Bake S’mores Bars- The perfect summer dessert
• Summer Shrimp Pasta
• Watermelon and Mint Margarita- with Video

Print

Mexican Shrimp Ceviche- Aguachiles de Camarón

Prep Time

10 mins

refrigerate

40 mins

 

Celebrate the warm weather with this deliciously fresh appetizer.

Author: Jackie

Ingredients

Ceviche

• 1 pound roughly chopped raw shrimp peeled, tails removed, and deveined
• 1/2 cup lime juice freshly squeezed
• 1/3 teaspoon salt

Salsa Verde

• 1/2 cup lime juice freshly squeezed
• 3 tomatillos
• 1/2 cup fresh cilantro
• 1/2 serrano pepper stemmed and seeds removed for less spicy
• 1/3 teaspoon salt

Assembly

• 1 medium avocados peeled and sliced
• 1/2 cup cucumber peeled and sliced thin
• 1/4 red onion sliced very thin
• Thinly sliced jalapeño or serrano pepper for garnish
• Chips or tostadas and cold beer for serving

Instructions

1. In a large bowl, combine shrimp, lime juice, and salt. Toss together, then cover and refrigerate while make the salsa verde.
2. In a blender, combine the lime juice, tomatillos, cilantro and 1/2 teaspoon salt. Blend until mixture is smooth with a few small chunks.
3. Stir salsa into shrimp and refrigerate for 20 minutes or up to 2 days.
4. When ready to serve, stir in sliced avocados, cucumber, and red onion.
5. Serve with chips and an ice cold beer.