Mexican Shrimp Ceviche Recipe

by Editorial Staff

This recipe is a true classic of Mexican cuisine. The dish is very interesting for real gourmets. If you are, then try it!

Summary

Prep Time	20 mins
Total Time	1 hr 50 mins
Course	Salad
Cuisine	Mexican
Servings (Default: 4)

Ingredients

Instructions

Cut the cucumber into thin rectangular slices about 7 cm long and distribute them in 4 small plates.
Peel the shrimp by removing the guts and leaving the tail unpeeled.
Place the shrimp on top of the cucumber slices, sprinkle with salt, cover with plastic wrap and refrigerate for at least 1.5 hours. In a blender, combine lime or lemon juice, olive oil, chili, and 1/4 cup cold water.
Whisk all this until smooth, then season with salt to taste.
Sprinkle the sauce over the shrimp just before serving.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.