Mexican Ceviche

Mexican Ceviche


"This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit."

Ingredients 2 h {{adjustedServings}} servings 387 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 57.6g
  • 19%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 733 mg
  • 29%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
  2. Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.
Tips & Tricks
Jimmy's Mexican Pizza

Taco night meets pizza night with this Mexican-style deep-dish pizza.

Chef John's Mahi Mahi Ceviche

See how to make a refreshing chilled fish salad.

Rate recipe

Your rating


Reviews 35

  1. 53 Ratings


I've made this several times and here is what I've learned. This tastes better the next day. Make sure the onions you use aren't too large, otherwise the onion can overpower everything else. Don't skimp on the cilantro, it really adds flavor. I think less onion, and more cucumbers and radishes is a good idea. Also -- don't wimp out and use squeeze lemon juice. The real thing is so much better. Also, if you are going to make this a lot, invest $20 in one of those Vidalia Onion Chopper thingies. It cuts your prep time in half -- at least. Plus, the thing is just fun to use. Point it away from you when chopping tomatoes though, otherwise you will look like an axe murderer.


Loved this recipe and ceviche however I did make a few changes per my hubby's suggestions. (I am sure it is delicious as is but wanted to make the hubby happy!) For 8 servings I used 2 lbs. of cleaned and peeled medium size shrimp which I cut into 4 pieces. Due to more shrimp, I didn't have enough lemon juice to cover them so I added a half squirt bottle of lime juice. I used tomato/shrimp cocktail juice (instead of the tomato and clam juice) I omitted the radishes and used one large white onion and one large jalapeno. Since my hubby needs his spicy;but not super hot, I added a bit of sea salt and 1 tsp. of cayenne pepper and a tsp. of garlic granules. My neighbor always makes ceviche but hers is very basic and her shrimp are always kind of raw so I would pick them out and microwave them for a minute. The lemon/lime juice does a great job of cooking the shrimp pieces but I left them soaking in it for 3 hours before adding other ingredients. YUMMY!!!! Thanks!!!


I cut the recipe down to 2 servings & I did decide to give my shrimp a rough chop. Like Caroline C. I added lime juice as well as lemon. I thickened it up a bit by giving it a squeeze of tomato paste & I added a tbp. or so of tequila. You couldn't really taste the tequila... it just tasted a bit richer & more complex. I served this in martini glasses rimmed w/ kosher salt (mostly for visual appeal) & lined w/ tortilla chips. Loved it...thanks!