Shrimp Ceviche Acapulco

Ceviche de Camarón Estilo Acapulco

If our photographer Andrés invites you to his house and serves you ceviche, this is what you’ll eat, an Acapulco style shrimp ceviche prepared with whole shrimp, lime juice, orange juice, and avocado.

Ceviche is one of the most loved seafood dishes in Mexico and this is one of the infinite delicious variations.

Shrimp Ceviche Served in White Ceramic Bowl

What makes this dish so easy to prepare is that you use precooked shrimp. I know if you are a traditionalist this may ruffle your feathers. To prepare real ceviche you use uncooked shrimp or fish and you use the acidic lime juice to “cook” them but Andrés is from Cuernavaca, Morelos which is not on the coast and where it is more common to use pre-cooked shrimp.

This is the safer option too. Lime juice doesn’t fully kill all of the potentially stomach distressing bacteria that may be on raw seafood.

How to Make Step-by-Step

Start by gathering your ingredients. Get the ripest reddest tomatoes you can. You’ll need the following:

  • 2 1/4 lb. small shrimp
  • 1 medium white onion
  • Juice of 6 limes
  • Juice of 4 oranges
  • 4 medium plum (Roma) tomatoes
  • 2 tablespoons Mexican oregano
  • 12 sprigs cilantro which will make approximately 1 cup loosely packed chopped cilantro
  • 1 cup catsup
  • 1 avocado
  • 1 package saltine crackers
Ingredients to Make Shrimp Ceviche

Place the shrimp in a large mixing bowl and then squeeze the juice of 4 limes on the shrimp.

Squeezing Lime on Shrimp in Mixing Bowl

Do the same with the oranges.

Squeezing Orange on Shrimp in Mixing Bowl

The shrimp should be nearly covered in citrus juice.

Marinating Shrimp with Lime and Orange Juice

Cover the bowl with plastic wrap and put in the refrigerator for 30 minutes to marinate and “cook” the shrimp. The acid from the citrus juice softens the texture of the shrimp.

Marinated Shrimp Covered in Plastic Wrap

While the shrimp is marinating you need to prep the tomato, onion, and cilantro. Start by removing the pulp and seeds from the tomato.

The easy way to do this is to slice the stem end off the tomato then slice the tomato in half lengthwise. Use a teaspoon to scoop out the seeds and flesh and discard.

Removing Seeds from Tomatoes with Spoon

Chop the tomato into 3/8 inch pieces, the onion into 1/4 pieces, and chop the cilantro finely.

Chopped Tomatoes Onions Cilantro to Make Shrimp Ceviche

Remove the shrimp from the fridge and then add all of the remaining ingredients except the avocado. You will add the avocado just before serving so that it maintains its bright green color and shape.

Prepped Shrimp Ceviche Ingredients in Stainless Steel Mixing Bowl

Mix all of the ingredients together gently so that the tomato maintains its shape.

Preparing Shrimp Ceviche with a Wooden Spoon in a Stainless Mixing Bowl

How to Serve

Just before serving very gently add the sliced avocado to your ceviche.

Don’t forget the saltine crackers

Seafood in Mexico is always served with saltine crackers. It’s almost unthinkable to serve it without them. In fact, my wife refuses to eat seafood without them because the food doesn’t taste right.

Think of the combinations of peanut butter and jelly, baseball and apple pie, or Penn and Teller. They’re just better together, the same as seafood and saltines.

Or the hot sauce

Mexicans like to add a dash of hot sauce to their ceviche for a little extra heat and flavor. Try one of these popular Mexican hot sauce brands; Valentina, Tapatío, Cholula, and El Yucateco.

If you can’t find them in your supermarket, they are easy to order online. We always keep a variety of hot sauces in our kitchen because you can never have too much, never.

Shrimp Ceviche Acapulco Served with Avocado and Crackers
Shrimp Ceviche Acapulco on Cracker

Ceviche is also great served on a tostada.

Provecho!

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3 from 2 votes

Shrimp Ceviche Acapulco Recipe

Acapulco style shrimp ceviche, a type of Mexican shrimp cocktail, prepared with whole shrimp, lime juice, orange juice, and avocado. An easy to prepare Mexican seafood dish great for large groups. Mix it up by substituting cucumber, mango, or pineapple for the tomato.
Course Appetizer, Lunch
Cuisine Mexican
Keyword acapulco, ceviche, Easy, seafood, shrimp
Prep Time 15 minutes
Total Time 45 minutes
Servings 8 generous servings
Calories 392kcal
Author Andrés Carnalla

Ingredients

  • 2 1/4 lb. small shrimp
  • 1 medium white onion
  • juice of 6 limes
  • juice of 4 oranges
  • 4 medium Plum Roma tomatoes
  • 2 tablespoons Mexican oregano
  • 12 sprigs cilantro which will make approximately 1 cup loosely packed chopped cilantro
  • 1 cup catsup
  • 1 avocado
  • 1 lg. package saltine crackers

Instructions

  • Place the shrimp in a large mixing bowl and then squeeze the juice of the 4 limes and 4 oranges over the shrimp.
  • Cover the bowl with plastic wrap and put it in the refrigerator for 30 minutes.
  • While the shrimp is marinating prep the tomato, onion, and cilantro.
  • Remove the pulp and seeds from the tomato.
  • Chop the tomato into 3/8 inch pieces, the onion into 1/4 pieces, and chop the cilantro finely.
  • Remove the shrimp from the fridge and then add all of the remaining ingredients except the avocado.
  • Mix all of the ingredients together gently so that the tomato maintains its shape.
  • Just before serving add the avocado to the ceviche and mix very gently to incorporate.
  • Serve in an attractive bowl with saltine crackers on the side.

Notes

Substitutions
  • If you like your ceviche spicy, add 1 very finely chopped serrano chile. Remove the seeds and veins before chopping.
  • 1 cup of chopped cucumber, mango or pineapple is a nice addition but don’t add all at the same time. That’s flavor overload.
  • You can prepare it without cilantro if you prefer. Not everybody likes the taste of cilantro.
  • Ceviche is also great served on a tostada.
Storage
  • It will last for one day in the fridge but is best eaten immediately.

Nutrition

Calories: 392kcal | Carbohydrates: 39g | Protein: 47g | Fat: 6g | Sodium: 1597mg | Sugar: 21g

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