Shrimp cocktail with tomato sauce, pico de gallo and avocado.
Ceviche de Camarón uses large Gulf shrimp — usually cooked briefly before the lime cure rather than raw — which gives it a different texture than fish ceviche. The shrimp is poached just past opaque, chilled, then marinated in lime with the same vegetable combination as the classic. The result is firmer and sweeter than white fish ceviche, and it is more forgiving to make because the shrimp is already cooked through.