Shrimp Ceviche in Red Sauce

Name: Shrimp Ceviche in Red Sauce with Salsa Roja
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb shrimp, raw; black pepper, to taste; salt, to taste; 10 limes, juiced; 2 garlic cloves; 2 chiles de árbol; 2 guajillo peppers; 6 chiles tepin; 1 cucumber, diced; 2 Roma tomatoes, diced; 1/2 red onion, diced; 1/4 cup cilantro, chopped; 1 tsp Maggi seasoning sauce; 1 tsp Huichol hot sauce; Tostadas, for serving; Mayonnaise, for serving; 1 avocado, sliced for garnish

This shrimp ceviche combines raw shrimp cured in fresh lime juice with a complex, smoky red chile salsa made from toasted chiles de árbol and guajillo peppers. Served on crispy tostadas with cucumber, tomato, and red onion, it's a bright, restaurant-quality Mexican appetizer.

🌍Mexican 🏷️Shrimp ceviche 🏷️Ceviche 🏷️Shrimp 🏷️Seafood Appetizer

🏷️

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TikTok

Total

1h 25m

Servings

4

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb shrimp, raw
black pepper, to taste
salt, to taste
10 limes, juiced
2 garlic cloves
2 chiles de árbol
2 guajillo peppers
6 chiles tepin
1 cucumber, diced
2 Roma tomatoes, diced
1/2 red onion, diced
1/4 cup cilantro, chopped
1 tsp Maggi seasoning sauce
1 tsp Huichol hot sauce
Tostadas, for servingoptional
Mayonnaise, for servingoptional
1 avocado, sliced for garnishoptional

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Instructions

1
In a bowl, combine the chopped shrimp with black pepper, salt, and the juice of 10 limes. Ensure the shrimp is fully submerged.
2
Cover and refrigerate for about 1 hour to allow the shrimp to 'cook' in the lime juice.
3
While the shrimp marinates, prepare the salsa. Heat a dry pan over medium heat.
4
Add garlic cloves, chiles de árbol, guajillo peppers, and chiles tepin to the pan.
5
Lightly toast for about 2 minutes, being careful not to burn them. Remove from heat and set aside.
6
In a molcajete (mortar and pestle), add the toasted garlic cloves and grind into a paste.
7
Add the toasted chiles and a pinch of salt to the molcajete and continue grinding until a thick paste forms.
8
Pour a few spoonfuls of the lime juice from the marinating shrimp into the molcajete and mix well to create the salsa roja.
9
In a large mixing bowl, combine the marinated shrimp and its juice, diced cucumber, diced Roma tomatoes, diced red onion, and chopped cilantro.
10
Pour the prepared salsa roja from the molcajete into the bowl.
11
Season with Maggi seasoning sauce and Huichol hot sauce.
12
Mix everything together thoroughly.
13
Taste and adjust seasoning, adding more salt if needed.
14
To serve, spread a layer of mayonnaise on a tostada. Top with the shrimp ceviche, sliced avocado, and an extra drizzle of hot sauce.

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Tips & Notes

Pro tips

Toast the dried chiles (árbol, guajillo, and tepin) in a dry skillet for 1–2 minutes before blending to deepen their smoky, complex flavor in the salsa roja.
Use freshly squeezed lime juice—bottled juice lacks the acidity and brightness needed to properly cure the shrimp.
Cure the shrimp at the last moment (15–20 minutes max) to avoid over-curing, which makes the texture rubbery.
Pat the shrimp dry with paper towels before curing to remove excess moisture and ensure better lime penetration.

Substitutions

Roma tomatoes → cherry or heirloom tomatoes (adjust seed removal to prevent excess liquid)
Chiles de árbol → dried Thai chilies or smaller dried red chilies (use sparingly; they may be spicier)
Tostadas → tortilla chips, crispy plantain chips, or serve in a bowl as a salad (skip the crispy base)

Storage & make-ahead

Store the salsa roja in an airtight container for up to 3 days. Cure shrimp fresh no more than 30 minutes before serving; do not store cured shrimp as the texture deteriorates.

Common Questions

Can I use cooked shrimp instead of raw?

No. Raw shrimp is essential because the lime juice cures it through chemical breakdown. Cooked shrimp will become rubbery and won't absorb the lime flavor properly.

How long does the shrimp need to cure in lime juice?

15–20 minutes is ideal. The shrimp will turn opaque and firm when ready. Longer than 30 minutes can make it tough.

What can I substitute for chiles de árbol?

Dried Thai chilies or cayenne peppers work as alternatives, though they'll shift the flavor profile. Guajillo peppers can also carry more of the salsa if árbol chiles are unavailable.

Can I make this ahead?

Prepare the salsa roja up to 2 days ahead. Cure the shrimp no more than 30 minutes before serving to maintain texture. Assemble tostadas just before serving to keep them crisp.

Is this ceviche safe to eat raw?

Yes, if you use sushi-grade or very fresh raw shrimp from a reputable fishmonger. Lime juice lowers the pH but doesn't fully cook the shrimp; food safety depends on ingredient freshness.