How to Make Mouth-Watering Shrimp Ceviche Cocktail at Home

Welcome, foodies! Today, I am thrilled to share with you one of my favorite recipes: Shrimp Ceviche “cocktail.” This refreshing and flavorful seafood dish certainly deserves a spot in your recipe book, especially if you are a fan of Mexican or Peruvian cuisine.

As a chef specializing in Brazilian and American cuisine, I have had the privilege of traveling and tasting various traditional dishes from different cultures. Among all the fresh seafood delicacies out there, Shrimp Ceviche “cocktail” never fails to impress me.

But what exactly is ceviche? It is a method of preparing raw seafood by marinating it in citrus juices such as lime or lemon. The acid in the juice will cook and denature the proteins of the seafood without using heat. This renders an incredibly fresh, tender and tangy flavor that will surely awaken your taste buds.

This particular recipe for Shrimp Ceviche “cocktail” presents an exciting twist to the classic Peruvian ceviche by incorporating Mexican flavors such as avocado, cilantro, and extra virgin olive oil. Furthermore, it is ideal for serving as a light appetizer for any occasion or as part of a festive spread for summer gatherings.

So join me on this culinary adventure and learn how to create this fabulous Shrimp Ceviche “cocktail” at home. Your taste buds will definitely thank you!

Why You’ll Love This Recipe

Shrimp Ceviche
Shrimp Ceviche “cocktail”

Let me tell you why you’re going to absolutely love this Shrimp Ceviche “Cocktail” recipe.

First of all, it’s the perfect balance between tangy and savory flavors. The acidity from the lime juice beautifully complements the salt and sweetness from the shrimp and vegetables, creating a mouth-watering sensation on your taste buds.

Additionally, this cocktail-like appetizer is packed with fresh and healthy ingredients such as cucumbers, jicama, avocado, and cilantro. These add a beautiful colorful crunch to every bite, while also providing an array of nutrients to fuel your body.

What’s more, this recipe doesn’t require any cooking at all! The raw shrimp gets “cooked” in the lime juice marinade overnight or for several hours until fully opaque. This not only saves you time and energy but also ensures that the shrimp remains tender and juicy.

And if that’s not enough already, you can easily customize this recipe to your liking by adjusting the amount of spice, salt or adding in your favorite herbs. It’s flexible enough to be served as either an appetizer or even as a light meal with some tortilla chips on the side.

All in all, this Shrimp Ceviche “Cocktail” recipe strikes the perfect balance between heightening your tastebuds with bold flavors while also nourishing your body with healthy ingredients. You won’t regret giving it a try!

Ingredient List

“A refreshing appetizer that transports you to the sunny beaches of Brazil”

Here is the list of ingredients for this fresh and flavorful Shrimp Ceviche Cocktail recipe. Don’t be afraid if you don’t find some of these exotic ingredients in your local grocery store. Substitutes can be used, and they won’t take away from the taste of this delicious dish.

Here’s what you’ll need:

  • 1 lb. raw shrimp, peeled and deveined
  • 1 ½ cups lime juice, freshly squeezed
  • 1 tsp. salt
  • 1 Avocado
  • ½ Cucumber
  • 1 small jicama
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp ketchup
  • Fresh cilantro

Note: If you’re short on time, feel free to use frozen shrimp. Just make sure to thaw them completely before cooking. For better results, use fresh shrimp if possible.

For the cocktail sauce:

  • 2 cups Clamato juice (or tomato juice)
  • Juice of 1 -2 limes.
  • Optional: Several drops of hot sauce for a spicy kick.


  • Celery and onion (optional)

Note: You can make the recipe Mexican-style by using “Camarones” instead of (“Shrimp”) or “Salsa de Coctel” instead of ketchup, or Colombian style by adding diced tomatoes into the mix like in Ceviche De Camarones Colombiano, either way, it will still taste amazing!

The Recipe How-To

“Citrusy flavors and succulent shrimp make a perfect combination”

Now that we have gathered our ingredients, it’s time to move on to the fun part – making the shrimp ceviche cocktail! Follow these simple steps to create a refreshing and flavorful dish that will delight your taste buds.

Step 1: Preparing the Shrimp

To begin with, rinse 1 lb of raw shrimp in shells under cold water, then peel and devein them. If you use frozen shrimp, make sure they are completely defrosted before cooking. In a large mixing bowl, combine the peeled shrimp with 2 cups of fresh lime juice and refrigerate for at least half an hour. The acid in the lime juice will “cook” the shrimp and give it its signature texture.

Step 2: Adding Flavorful Ingredients

After 30 minutes, remove the shrimp from the refrigerator and add your other ingredients to the bowl.

Here’s what you’ll need:

  • 1 large avocado, diced
  • 1/2 cup diced cucumbers
  • 1/2 cup diced jicama
  • 1/4 cup chopped cilantro
  • 1 small onion, finely chopped
  • 2 tablespoons ketchup
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup clamato juice

Stir gently to combine all ingredients.

Step 3: Adding Final Touches

Now, it’s time to add the final touches for maximum flavor. Add a generous sprinkle of salt to season the dish according to your preferences. You can also add an additional squeeze of lime juice to enhance its tangy flavor.

Step 4: Serving Your Shrimp Ceviche Cocktail

After adding salt and lime juice, let it cool in a refrigerator for another half-hour or so to allow all flavors to blend. Serve in chilled glasses lined with sliced celery, avocado on top or alongside some ripe tomatoes with cilantro garnish.

Enjoy the refreshing and succulent Mexican shrimp cocktail or ceviche, depending on what you call it, with a side of tortilla chips or crackers. This dish always makes an impressive appearance at any picnic, party or gathering!

Substitutions and Variations

“Colorful ingredients, vibrant taste”

If you’re looking to switch things up with your shrimp ceviche “cocktail,” there are several easy substitutions and variations you can try.

For starters, you can use frozen shrimp instead of fresh shrimp. When using frozen shrimp, make sure to defrost them thoroughly before making your ceviche. You can also mix up the style of shrimp by using cooked instead of raw shrimp, giving the dish a slightly different texture and flavor.

For a unique twist, try adding diced avocado or cucumbers to the mix. The creaminess of the avocado pairs well with the zesty lime and cilantro flavors, while the crunch of the cucumbers adds a refreshing texture.

If you prefer a milder taste, you could replace some or all of the fresh lime juice with clamato or tomato juice. For those who like it spicy, adding chopped jalapeños or chili peppers can definitely kick things up a notch.

You could also experiment with different types of ceviche sauce or cocktail sauce in place of ketchup. A Peruvian-style ceviche sauce typically includes plenty of citrus juices and vinegar, while an Acapulco-style cocktail sauce incorporates ketchup and hot sauce for a more savory flavor.

Finally, feel free to customize your ceviche by including other seafood selections like clams or fish in addition to shrimp. Regardless of which variation you choose, this shrimp ceviche “cocktail” recipe is sure to be a hit at any gathering or party.

Serving and Pairing

“A staple dish in Latin American cuisine”

When it comes to serving shrimp ceviche “cocktail,” the key is to keep it simple. A classic presentation involves serving the ceviche in a tall glass or goblet, with a few avocado slices on top as garnish. You can also add some tortilla chips or crackers on the side for scooping and crunch.

When pairing shrimp ceviche, you’ll want to go for something light and refreshing that won’t overpower the delicate flavors of the dish. A crisp white wine like Sauvignon Blanc or Pinot Grigio works great, or go for a cold beer if you prefer. If you’re looking for something non-alcoholic, try a citrusy sparkling water or even a simple iced tea.

For a full meal, shrimp ceviche makes a great appetizer alongside other Mexican or Latin-inspired dishes like tacos, nachos, or empanadas. You can also serve it as an entrée dish with some rice and beans on the side.

Overall, the versatility of shrimp ceviche “cocktail” makes it an easy and crowd-pleasing addition to any party or gathering. Just make sure to prepare enough – it’s bound to disappear quickly!

Make-Ahead, Storing and Reheating

“Perfect for a summer gathering with friends”

One of the best things about shrimp ceviche “cocktail” is that it can be made ahead and stored. In fact, it tastes even better after the flavors have had time to meld together. Make sure to cover the bowl with plastic wrap or transfer the ceviche to an airtight container before storing it in the refrigerator. It’s important to keep it chilled at all times to prevent the growth of harmful bacteria.

If you plan on making the ceviche cocktail ahead of time, I recommend adding the avocados just before serving to avoid them from turning brown. The same goes for cucumber and jicama slices, which could become soggy if left in the mixture for too long.

When reheating shrimp ceviche “cocktail,” be careful not to overcook the seafood. Unlike cooked shrimp, raw shrimp only take a few minutes to cook through, so it’s important not to leave them in the heat for too long. Instead, try microwaving individual servings or reheating portions in a steamer for a few minutes.

Also, keep in mind that ceviche should only be stored for up to two days in the refrigerator. After that, leftovers may start losing their texture and taste.

In conclusion, with proper handling and storage, shrimp ceviche “cocktail” can be enjoyed as a delicious snack or appetizer any time of day or night!

Tips for Perfect Results

“Easy to prepare and impress your guests”

When it comes to making shrimp ceviche cocktail, there are a few key tips that can elevate your dish from good to great. As someone who has dedicated their life to culinary arts, I always strive for perfection and want to share with you some of my tried and true tips for perfect results.

First and foremost, make sure you use fresh shrimp that is of the highest quality. The difference in taste between using fresh versus frozen shrimp can be significant. I recommend purchasing raw shrimp that still has its shells on and then peeling and deveining it yourself. This not only ensures the freshness of the shrimp, but also allows you to control the texture and size of the shrimp in your ceviche.

Another tip is to use plenty of fresh lime juice. This acidic citrus fruit is what “cooks” the raw shrimp and adds that tangy flavor that we all love in ceviche. Be generous with the lime juice and make sure to squeeze it fresh for optimal freshness.

When it comes to the other ingredients, such as avocado, cucumbers, jicama, etc., make sure they are chopped into uniform pieces so that they evenly mix in with the shrimp. Additionally, using high-quality extra virgin olive oil adds a richness and depth of flavor to the dish.

For spicier palates or those who like an extra kick in their ceviche, adding some ketchup or hot sauce to your cocktail sauce might be something worth trying out. Just be careful not to overdo it!

Lastly, always serve your ceviche chilled and immediately after preparing it for the best results. Ceviche is meant to be enjoyed cold so keeping it refrigerated until ready to serve ensures it stays at its peak freshness and flavor.

By following these tips, you’ll have an amazing shrimp ceviche cocktail that is sure impress your guests or satisfy your cravings for something light yet flavorful.


As we approach the end of this article, it’s important to address any lingering questions or uncertainties. That’s why in this section, I’ll be answering some frequently asked questions about our shrimp ceviche “cocktail” recipe that may have been left unanswered until now. From substitutions and variations to make-ahead and reheating tips, you’re sure to find some helpful insights that will elevate your ceviche game to a whole new level. So without further ado, let’s dive into the top FAQs for this recipe!

What is the difference between shrimp cocktail and ceviche?

Shrimp cocktail and ceviche are two popular seafood dishes, but they differ in their preparation. Shrimp cocktail uses already cooked shrimp, while ceviche incorporates raw seafood that is marinated in acidic juice. The acid in ceviche mildly cooks the seafood before serving along with vegetables and sauce.

How long does raw shrimp need to sit in lime juice?

Alright, let’s get started with this delicious shrimp dish! First, we want to grab a big mixing bowl and put in our shrimp. To give it some flavor and texture, we’re going to add 1/2 cup of lime juice. Now, this is key – we need to let it sit for about 15 minutes so the acidity of the lime juice “cooks” the shrimp. Don’t leave it in there for too little or too long! It won’t cook properly if you leave it for too little, and will be tough if you leave it for too long.

What pairs well with shrimp ceviche?

As a chef with expertise in Brazilian and American cuisine, I’ll share detailed instructions, tips, and recommendations for an excellent recipe using white rice, brown rice, and cilantro lime rice. I’ll also add instructions on how to prepare quinoa, beans, tortilla chips, potato chips, tostadas, pico de gallo, lettuce leaves, sweet potatoes, and corn on the cob to complement the main dish. Follow along as I guide you through this delicious meal!

Do you use frozen or fresh shrimp for ceviche?

Thawing the frozen shrimp beforehand is necessary if you plan to use it for this recipe. It’s worth noting that most shrimp sold as “fresh” has actually been defrosted from a frozen state.

Bottom Line

In conclusion, this shrimp ceviche cocktail is a must-try recipe for anyone looking to add a tasty and refreshing seafood dish to their menu. The combination of fresh raw shrimp, tart lime juice, and creamy avocado is a flavor explosion that will leave your taste buds craving more.

Whether you’re in the mood for a Mexican shrimp cocktail or a Colombian-style shrimp ceviche, this recipe allows for versatility and customization, making it perfect for any occasion. It’s also an excellent make-ahead option for parties or gatherings with friends and family.

So go ahead and give this recipe a try. Impress your guests with your culinary skills or simply treat yourself to a delicious and healthy seafood appetizer. With the right ingredients and simple steps to follow, you’ll be able to whip up this delightful shrimp cocktail ceviche in no time – ¡Buen provecho!

Shrimp Ceviche "cocktail"

Shrimp Ceviche “cocktail” Recipe

From Rick Bayless's "Mexico One Plate at a Time". I haven't tried it yet, posting it here for safekeeping.
No ratings yet
Prep Time 10 mins
Cook Time 1 hr
Course Appetizer
Cuisine Mexican
Servings 3 cup
Calories 179.5 kcal


  • 1/2 cup fresh lime juice
  • 2 tablespoons fresh lime juice
  • 1 lb raw shrimp in shells (preferably 41/50)
  • 1/2 medium white onion, chopped into 1/4 in pieces
  • 1/3 cup cilantro, fresh, plus several sprigs for garnish
  • 1/2 cup ketchup
  • 1 -2 tablespoon vinegary mexican bottled hot sauce (Tamazula, Valentina or Bufalo)
  • 2 tablespoons extra virgin olive oil (optional but recommended to smooth out sharpness)
  • 1 cup cucumbers or 1 cup jicama, peeled and diced
  • 1 avocado, peeled, pitted and cubed
  • salt
  • lime (to garnish)
  • tostadas, tortilla chips or saltine, for serving


  • Bring 1 qt salted water to a boil and add 2 tbsp of the lime juice.
  • Scoop in the shrimp, cover and let the water return to the boil.
  • Immediately remove from the heat, set the lid askew and pour off all the liquid.
  • Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely.
  • Peel and devein the shrimp if you wish.
  • Toss the remaining shrimp with the remaining 1/2 cup lime juice, cover and refrigerate for about an hour.
  • In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
  • Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado.
  • Taste and season with salt, usually about 1/2 teaspoon.
  • Cover and refrigerate if not serving immediately.
  • Spoon the ceviche into sundae glasses, martini glasses, or small bowls.
  • Garnish with sprigs of cilantro and slices of lime.
  • Serve with tostadas, tortilla chips or saltines to enjoy alongside.

Add Your Own Notes


Serving: 221gCalories: 179.5kcalCarbohydrates: 12.2gProtein: 11.7gFat: 10.3gSaturated Fat: 1.4gCholesterol: 95.3mgSodium: 717.2mgFiber: 2.7gSugar: 5.9g
Keyword < 4 Hours, Mexican
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.