Description
This vibrant Ceviche recipe features tender shrimp marinated in fresh lime juice and mixed with crisp cucumber, creamy avocado, juicy roma tomatoes, pungent red onion, spicy jalapeno, and fragrant cilantro, all combined with zesty Clamato juice. Served chilled with crispy tostadas or tortilla chips and a dash of hot sauce, this refreshing dish is perfect for a light appetizer or a summer snack.
Ingredients
Scale
Shrimp and Marinade
- 1 lb medium shrimp (raw or cooked, thawed, peeled, deveined, and diced)
- 1 cup lime juice (from approximately 6 limes)
Vegetables and Herbs
- 1 cucumber (peeled and diced)
- 2 avocados (diced)
- 3 roma tomatoes (diced)
- 1 red onion (diced)
- 1/4 bunch cilantro (chopped)
- 1 jalapeno (seeded and minced)
Additional Ingredients
- 1 cup Clamato juice (use “picante” version for spicier flavor)
- 16 tostadas or tortilla chips
- Hot sauce (Tabasco or Cholula, optional for serving)
Instructions
- Prep the Shrimp: Rinse the thawed shrimp under cold running water and thoroughly squeeze or pat dry with paper towels to remove excess moisture. This step ensures your ceviche is not watered down and works for both raw and cooked shrimp.
- Marinate Shrimp: Dice the shrimp if large and place into a large glass or non-reactive bowl. Squeeze 1 to 1 1/4 cups of fresh lime juice over the shrimp using a citrus squeezer. Stir to combine, cover, and refrigerate. Allow raw shrimp to marinate for 1 1/2 to 2 hours until no longer translucent, stirring halfway through. For cooked shrimp, marinate for 15 minutes.
- Chop the Vegetables: While the shrimp marinates, peel and dice the cucumber, dice the avocados and roma tomatoes, dice the red onion, mince the seeded jalapeno, and chop the cilantro. Using a food chopper can speed up this process.
- Combine Ingredients: Once the shrimp have finished marinating, add all chopped vegetables and herbs into the bowl along with 1 cup of Clamato juice. Gently stir to combine all flavors evenly.
- Serve: Serve chilled ceviche with hot sauce on the side if desired, accompanied by crispy tostadas or tortilla chips for dipping.
Notes
- Use raw shrimp for a traditional ceviche with a longer marinating time to allow the lime juice to ‘cook’ the shrimp.
- Cooked shrimp shortens marination time but still absorbs the fresh flavors well.
- The Clamato juice adds a unique tomato and clam flavor to elevate the dish.
- Adjust the jalapeno amount and hot sauce to your preferred spice level.
- Keep ceviche refrigerated and consume within 1 day for best freshness.
- Using a non-reactive bowl prevents metallic flavors from altering the ceviche taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Keywords: ceviche, shrimp ceviche, Mexican appetizer, shrimp, lime juice, fresh seafood dish, summer recipe, healthy ceviche
