This is bright, no-filler Mexican shrimp and crab ceviche is made to be piled high on tortilla chips and eaten straight from the bowl.
We’re talking real shrimp, real crab, and real flavor. No shortcuts, no seafood imposters. Just a clean citrus hit, the right balance of heat, and a mix of fresh veggies that make every bite count. This ceviche is the kind of authentic dish you make once and then crave every time the weather heats up.
It’s built for the Mexican food lover who knows that real flavor doesn’t need to be complicated. Whether you’re after a light meal, a side dish, or a fresh starter before the main event, this one delivers. It’s sharp, refreshing, and loaded with texture. Good food that comes from using the freshest ingredients possible and letting them speak for themselves.
What Makes This a Traditional Ceviche?
At its core, traditional ceviche relies on citric acid from fresh citrus juice, usually lime juice, to “cook” raw seafood through a chemical reaction. The acid firms the protein and brings that signature bite to the dish without ever hitting a stove. No poaching, no guesswork. Just quality ingredients and time in the fridge. We stick to the traditional way here, but bend the rules slightly by using cooked crab. Raw crab isn’t ideal for home kitchens due to its lack of availability.
If you’re into bold, bright flavors, don’t miss my Peruvian shrimp ceviche. It’s citrus-forward, spicy, and a family favorite at our house.
Why This Is the Best Way to Make Shrimp and Crab Ceviche
There’s no shortage of different ways to make Mexican shrimp and crab ceviche. Some versions use tomato juice, while others add in clamato juice for a deeper flavor. You’ll even see versions that use store-bought salsa to make imitation crab ceviche, which, obviously, doesn’t give you the freshest taste.
This one stands out because it keeps things simple:
- Fresh shrimp, chopped small to absorb flavor quickly
- Real crab meat, not the processed stuff
- Bright citrus, chili heat, and a balance of textures
- A small amount of ketchup that balances the acidity of the lime juice.
ceviche Substitutions
- Crab meat: Use crab from a trusted source. Either freshly picked or canned and refrigerated. Skip the shelf-stable stuff and never use imitation crab meat.
- Chili peppers: Use jalapeño for mild heat, or go with serrano peppers for something with a little more kick.
- Shrimp: Fresh is best, but frozen works fine. You can also lightly poach the shrimp if you’re not comfortable marinating them raw. I included a picture below of what proper poached shrimp look like.
Cooking from Land and Sea
If you live on the coast, take advantage of the opportunity to use local wild-caught shrimp and crab. They bring unmatched flavor and freshness to this dish. For everyone else, look for wild-caught seafood at your local grocery store or seafood market. Frozen wild-caught shrimp are a great choice if they were handled properly.
More Wild caught seafood recipes
- Bay Scallop Ceviche
- Peruvian Shrimp Ceviche
- Vietnamese Shrimp Toast
- mexican Style Summer Shrimp
- Smoked Shrimp
Made This Mexican Shrimp and Crab Ceviche?
Follow the recipe card to make this Mexican Shrimp and Crab Ceviche, then give it a 5-star review and tell me how yours turned out in the comments. Tag me @larry__white on Instagram and show off your cooking skills!
Mexican Shrimp and Crab Ceviche
Ingredients
- 1/2 pound shrimp peeled and deveined
- 1 cup cooked crab meat (not imitation)
- 1/4 cup fresh lime juice
- 3/4 cup minced red onion white onion also works
- 1/2 cup ketchup
- 1 jalapeño, seeded and minced (swap in serrano peppers for more heat)
- 2 tablespoons vinegar-based Mexican hot sauce
- 1 avocado diced
- 1 cup diced cucumber
- 1/4 cup chopped cilantro
- Salt, to taste
- Olive oil for finishing
- lime wedges for serving (optional)
Instructions
Mix the Base:
- In a non-reactive mixing bowl, combine the lime juice, ketchup, and hot sauce. Stir until smooth.
Cut the shrimp:
- Cut the shrimp into small pieces, about ½ inch chunks. This speeds up the marinating process.
Combine the Seafood:
- Add the shrimp and crab meat to the bowl. Stir to coat evenly.
Marinate:
- Cover and refrigerate for 30 minutes to 2 hours. The longer the tougher the shrimp will become.
Add the rest:
- Mix in the onion, cucumber, avocado, cilantro, and chili pepper. Season with salt and finish with a drizzle of olive oil.
Serve:
- Spoon it into individual bowls or a large glass and top with a lime wedge. Serve with corn chips, saltines, or plantain chips.
NOTES
Storage Tips
- Store leftovers in an airtight container in the fridge.
- It’s best if eaten by the next day, though the avocado may soften slightly.
- This dish doesn’t freeze well. Fresh ceviche is just that: fresh.
