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    You Are Here Home » Appetizers

    Published: Oct 31, 2023 Updated: Oct 31, 2023 by Nena Sterner | This post may contain affiliate links Leave a Comment

    Ceviche de Camaron (Prawn Ceviche)

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    prawn ceviche pin a bowl with chips and veggies on the side

    This prawn ceviche, or ceviche de camaron is a refreshing, tropical appetizer, perfect for parties and get-togethers, or even a light lunch. I recommend enjoying it alongside a refreshing beer or loquat margaritas!

    prawn ceviche in dish topped with orange zest

    The inspiration for this prawn ceviche (ceviche de camaron) comes from my love of both South American and Thai food! I got the idea while enjoying a bowl of my favorite soup, Tom Kha, which gets it's unique flavor from a combination of coconut, lime, and shrimp.

    My mom has a great recipe for Tom Kha Gai, which is a variation that uses chicken instead of shrimp!

    While shrimp and lime are essential for ceviche de camaron, they are also staples in many Thai dishes, which made me think of another ingredient that is often used in both cuisines: coconut!

    That realization gave me the idea to create a unique ceviche that embodies the tastes of both cuisines! The subtle flavor of coconut milk perfectly compliments the acidity of the lime to make a delicious and balanced dish.

    Jump to:
    • 🧐 Why This Recipe Works
    • 🛒 What You Need For This Recipe
    • 🔖 Ingredients & Substitutions
    • 🦐 How To Make Ceviche de Camaron
    • 🍽 Serving Suggestions
    • 🤷🏻‍♀️ Recipe FAQs
    • 👩🏼‍🍳 Pro Tips
    • 🥒 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐 Why This Recipe Works

    • Coconut, shrimp, and lime are a winning combination across many cuisines and make for a tropical ceviche camaron that is light, flavorful, and ever so slightly sweet!
    • This easy shrimp ceviche recipe doesn't require any cooking! The acidity of the lime juice is actually what "cooks" the shrimp while they're marinating!
    • Prawn ceviche is a sophisticated appetizer that is as impressive as it is simple!

    🛒 What You Need For This Recipe

    prawn ceviche (ceviche camaron) ingredients

    🔖 Ingredients & Substitutions

    • Prawns: Frozen or fresh shrimp or langoustine tails make great alternatives! Alternatively, you can use white fish such as halibut, bass, or even scallops and octopus! Fish will need longer to "cook."
    • Serrano chile: I use 2 serranos because I like a bit of heat, but you can use 1 for a more mild flavor, or a jalapeno instead. If you don't want any spice you can omit or use red bell pepper.
    • Limes: Feel free to use a combination of lime & lemon juice, but make sure it's freshly squeezed!
    • Radish: Jicama makes a great substitute.
    • Tortilla chips: Or whatever you prefer to scoop the prawn ceviche with! It could also work well served on tostadas.

    *A full list of ingredients can be found in the recipe card at the bottom of the page!

    🦐 How To Make Ceviche de Camaron

    Step 1: Chop prawns into bite-sized pieces after removing shells and devein, if necessary. Place them in a small, non-reactive bowl and submerge in ¾ cup lime juice and refrigerate for 1 hour or until opaque, stirring halfway through.

    chopped prawns on cutting board with knife
    bowl with raw prawns in lime juice

    Pro Tip: It's easiest to get a clean cut when using a sharp knife on shrimp that are still mostly frozen.

    Step 2: Remove shrimp from fridge, drain and discard lime juice. Dice cucumber, tomato (seeded), red onion, radish, serranos, and cilantro, then add to a bowl with the shrimp. Sprinkle with salt and stir to combine.

    cooked prawns in bowl after draining
    ingredients in bowl (unmixed)
    ingredients in bowl (mixed)

    Step 3: Mix ¼ cup lime juice with coconut milk and orange juice and pour into the bottom of a bowl. Top with the prawn ceviche mixture, then add diced avocados just before serving, along with a pinch of orange zest.

    bowl with coconut milk and lime juice mixture
    bowl with finished ceviche camaron
    prawn ceviche (ceviche camaron) in dish beside bowl of chips, cutting board, cucumber halves, avocado half, chopped tomatoes

    Pro Tip: You may need to whisk the coconut milk well if it has solidified in the can!

    🍽 Serving Suggestions

    Serve ceviche de camaron as an appetizer with smoked carrne asada, Instant pot Mexican rice, or this yummy Mexican casserole. Then finish off your Mexican feast with some Tamarind Margaritas!

    🤷🏻‍♀️ Recipe FAQs

    What is shrimp ceviche made of?

    Shrimp ceviche, or ceviche camaron, is typically made of shrimp that's been marinated in citrus juices, along with vegetables such as tomato, red onion, cilantro, peppers, and avocado. The base is usually clamato juice, but my recipe uses coconut milk instead!

    Can you eat raw shrimp in ceviche?

    Yes! While the shrimp used in ceviche is "cooked" in lime juice, it is still technically raw seafood as it isn't cooked using any heat. Just make sure the shrimp you're using is opaque, pink, and no longer blue!

    How do you know when shrimp ceviche is done?

    When the shrimp has turned from a clear blue to opaque white and pink, it's ready! This usually takes between 40-60 minutes of soaking in citrus. Once the shrimp is ready, all you need to do is combine it with your other ingredients.

    Can I use fish instead of shrimp?

    White fish such as sea bass, halibut, and snapper all work really well in ceviche, but you'll need to marinate them much longer. While the shrimp only need an hour or so to "cook" in the acidic marinade, the fish will need closer to 4 hours before it loses its raw texture.

    👩🏼‍🍳 Pro Tips

    • You can add additional orange juice if you want your shrimp ceviche sweeter.
    • The coconut flavor is very subtle, but if you don't like coconut you can use clamato juice or a combination of orange and lime juice.
    • If you prefer to use cooked shrimp, rather than raw shrimp, you can!
    • Store your ceviche de camaron in the fridge for up to an hour before eating. I don't recommend storing leftovers as they won't stay fresh for long!
    • Need another shrimp recipe to use up leftovers? Try this crispy panko shrimp!
    prawn ceviche (ceviche camaron) in dish beside bowl of chips, cutting board, cucumber halves, avocado half, onion, cilantro

    🥒 Related Recipes

    If you love this ceviche de camaron recipe, check out these other great recipes!

    • Mexican rice bowl
      Mexican Rice Bowl (Vegetarian and Meat Options)
    • mexican salsa in a bowl with a yellow rim and a sliced avocado on the side
      Mexican Salsa Recipe (using canned tomatoes)
    • blackened fish tacos on a red plate
      Blackened Fish Tacos
    • coconut rice with peanuts, pork, lime wedges
      Creamy Coconut Rice Recipe

    📖 Recipe

    prawn ceviche in dish topped with orange zest

    Ceviche de Camaron (Prawn Ceviche)

    This prawn ceviche, or ceviche camaron is a refreshing, tropical appetizer, perfect for parties and get-togethers, or even a light lunch. Impress your guests with a simple, yet sophisticated dish that highlights flavors of both South American and Thai cuisine!
    4.97 from 27 votes
    Print Pin Rate
    Course: Appetizer, Side Dish
    Cuisine: Mexican, peruvian, thai
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 4 people
    Calories: 204kcal
    Author: Nena Sterner

    Ingredients

    • 8 oz prawns
    • 1 cup lime juice, divided (about 8 medium)
    • ½ cup Persian cucumber
    • ½ cup tomato
    • ¼ cup red onion
    • 1 radish
    • 2 serranos
    • ¼ cup cilantro
    • ½ cup coconut milk
    • 2 teaspoon orange juice (fresh)
    • ½ teaspoon sea salt
    • 1 avocado

    Instructions

    • Chop prawns into bite-sized pieces after removing shells and veins, if necessary. Place them in a small, non-reactive bowl and submerge in ¾ cup lime juice and refrigerate for 1 hour or until opaque, stirring halfway through.
    • Remove shrimp from fridge, drain and discard lime juice. Dice cucumber, tomato (seeded), red onion, radish, serranos, and cilantro, then add to a bowl with the shrimp. Sprinkle with salt and stir to combine.
    • Mix ¼ cup lime juice with coconut milk and orange juice and pour into the bottom of your serving bowl. Top with the prawn ceviche mixture, then add diced avocados just before serving, along with a pinch of orange zest.

    Notes

      • It's easiest to get a clean cut when using a sharp knife on shrimp that are still mostly frozen.
      • You may need to whisk the coconut milk well if it has solidified in the can!
      • You can add additional orange juice if you want your ceviche sweeter.
      • The coconut flavor is very subtle, but if you don't like coconut you can use clamato juice or a combination of orange and lime juice.
      • If you prefer to use cooked shrimp, rather than raw shrimp, you can!
      • Store in the fridge for up to an hour before eating. I don't recommend storing leftovers as they won't stay fresh for long!
      • Need another shrimp recipe to use up leftovers? Try this crispy panko shrimp!

    Nutrition

    Serving: 1cup | Calories: 204kcal | Carbohydrates: 13g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 623mg | Fiber: 4g | Sugar: 3g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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