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A bowl of shrimp ceviche Guatemalteco with a woven napkin.

Guatemalan Ceviche de Camaron - Shrimp Ceviche

An easy recipe for authentic Guatemalan ceviche featuring cooked shrimp, the best method for avoiding potential seafood borne illness.
Course Appetizer
Cuisine Guatemalan
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 114kcal
Author Francisco Javier Sanchez


  • 10 Roma tomatoes
  • 1 pound fresh or frozen shrimp
  • 3 stalks celery
  • 1 white or red onion
  • 1 tbsp Worcestershire sauce
  • 1/2 cup V-8 Juice 5 oz can
  • 3 fresh limes to taste
  • 1/2 cup cilantro to taste
  • 1 jalapeno pepper (seeded) optional


  • Peel, devein and cook shrimp in batches on medium-high in the microwave for 3-5 minutes until pink 
  • Dice tomatoes, celery, onions and jalapeno pepper ( if using) into small pieces by hand
  • Allow shrimp to cool to room temperature and then combine with chopped vegetables 
  • Add V-8 juice, Worcestershire sauce, fresh-squeezed lime juice and chopped cilantro. Mix lightly 
  • Add sea salt to taste 
  • Chill and serve with saltines and hot sauce 


Calories: 114kcal | Carbohydrates: 8g | Protein: 17g | Fat: 1g | Cholesterol: 190mg | Sodium: 664mg | Potassium: 472mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1110IU | Vitamin C: 24.8mg | Calcium: 142mg | Iron: 2.4mg