Ceviche ~ Acapulco Style
The BEST, Easiest Ceviche Ever!

by Karen Ekstrom

This recipe is not as sweet as most Acapulco Ceviche Recipes. We added horseradish and toned down the orange juice, etc. Which makes it more Cocktail/Acapulco Ceviche!

Serves 10


7 cups shrimp – cleaned, cooked, peeled

3 tablespoons lemon (or lime) juice

3 cups tomato juice

1 cup ketchup

1/4 cup orange juice

1 teaspoon oregano – finely ground

1 teaspoon black pepper

1 tablespoon horseradish

2 1/2 cups onion – finely chopped

4 cups tomatoes – sliced and seeded

Salt to taste

3 cups Avocados – diced 

Tabasco to taste (Optional) 

Lettuce for garnish



Boil shrimp. Cool with ice. Devein and peel shrimp. Cut into 1/4-inch squares.

Combine rest of ingredients – except avocados. Pour over shrimp. Refrigerate overnight or at least 6 hours. 

Add diced avocados right before serving. 

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