Sagra’s Shrimp Ceviche With Cucumber, Avocado & Chiles

shrimp ceviche sagra

This shrimp ceviche was sent into Familia Kitchen by Maria Sagrario Gloria of Illinois. Called Sagra by everyone, she is a talented cocinera and especially gifted at making the traditional Mexican recipes that her mom, Gregoria González, brought with her when she moved to the States central Mexico. Sagra’s mother is one of seven children and learned to cook from her mother, when she was growing up in San Luis Potosí, one of the oldest of seven children. From tacos to enchiladas, Sagra is the keeper of her mom’s family recipes. And this special dish with lime-cured camarón is a favorite with the entire family. And on repeat request.

To keep things spicy, Sagra makes this ceviche with tabasco sauce and hot sauce (that’s right: both, she says), as well as serrano and jalapeño chiles, seeds in. If you like your ceviche on the less picante side, do not worry: all three ingredients are marked optional.

“We eat this ceviche with corn tortilla chips or crackers,” says Sagra.

Gracias for submitting your family receta, Sagra!

If you like this recipe, check out more favorite traditional dishes from Sagra’s family: her sister Gracie’s chilaquiles verdes, her sister Ana’s nopales with pickled jalapeñosher aunt’s Nata’s pozole rojo, and her brother-in-law Brian’s take on her mom Gollita’s crazy-good porkchops stewed with tomato sauce and caramelized onions. Last but not least is Gollita’s essential Mexican rice and guacamole, the winner of Familia Kitchen’s Your Favorite Guacamole Recipe Contest!

Ready to Make Sagra’s Traditional Shrimp Ceviche?

Sagra’s Shrimp Ceviche

5 from 1 vote
Recipe by Maria Sagrario Gloria Cuisine: Mexican


Prep time




  • 2 lbs 2 shrimp, fresh

  • 2 2 English cucumbers, chopped

  • 2 2 tomatoes, large, chopped

  • 1/2 1/2 red onion, chopped finely

  • 1/3 cup 1/3 cilantro, chopped coarsely

  • 4 4 limes, you can use more or less—to your taste

  • 3 3 avocados

  • 1 1 serrano chile—optional

  • 1 1 jalapeño chile—optional

  • 1 to 2 cups 1 to 2 ketchup, to taste—optional

  • tabasco sauce, to taste—optional


  • Devein the shrimp and drain well.
  • Chop all ingredients and place in a large bowl.
  • If making with the optional serrano and/or jalapeño chiles: devein, seed and chop finely before adding to the bowl. (You can also just chop the chiles without de-seeding. They will be spicier.)
  • Add lime. Add optional hot sauce and ketchup, if using.
  • Stir until well combined.
  • Taste and re-season to your liking.
  • Add avocado slices and fold in lightly to maintain their integrity.
  • It’s ready to serve. We eat this ceviche with corn tortilla chips or crackers. 


  • You can leave the shrimp whole or chop it into smaller pieces, to your taste.
  • I add Louisiana hot sauce and tabasco sauce (yes, in addition to the chiles). To taste not measured. Yes, we like it spicy!
  • You can also add 1 or 2 cups of ketchup—totally optional and not for the purest at heart.

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