Description
A refreshing and zesty Ceviche recipe featuring shrimp marinated in lime juice and mixed with fresh cucumber, avocado, tomatoes, red onion, jalapeno, and cilantro. This no-cook dish is perfect for a light appetizer or snack, served traditionally with tostadas or tortilla chips and a splash of hot sauce.
Ingredients
Shrimp and Marinade
- 1 lb medium shrimp (raw or cooked*, thawed, peeled, deveined, and diced)
- 1 cup lime juice (from 6 limes)
- 1 cup Clamato juice (use "picante" version for spicier salsa)
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)
To Serve
- 16 tostadas (or tortilla chips)
- Hot Sauce (Tabasco or Cholula, to taste)
Instructions
- Prep the Shrimp: Rinse the thawed shrimp under cold running water thoroughly. Pat or squeeze dry with paper towels to remove excess moisture; this step ensures the ceviche is not watered down. This applies whether your shrimp is raw or cooked.
- Marinate Shrimp: Dice shrimp if large and place in 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 coat all shrimp evenly. Cover and refrigerate for 1 1/2 to 2 hours if using raw shrimp, or until shrimp are no longer translucent. For cooked shrimp, marinate for 15 minutes. Stir the mixture halfway through the marinating time.
- Chop the Vegetables: While shrimp is marinating, finely dice cucumber, avocado, roma tomatoes, red onion, jalapeno, and chop cilantro. Using a food chopper can speed up the process and ensure uniform pieces.
- Combine Ingredients: Once shrimp has marinated, add all the chopped vegetables and herbs to the bowl. Pour in the Clamato juice and stir gently to combine all ingredients evenly. Adjust seasoning if desired.
- Serve: Serve the ceviche chilled with hot sauce on the side if preferred. Enjoy it scooped onto tostadas or paired with crispy tortilla chips.
Notes
- For authentic flavor, use fresh lime juice instead of bottled.
- If using raw shrimp, ensure it is fresh or previously frozen and properly thawed.
- Adjust jalapeno quantity depending on desired spiciness.
- Ceviche is best served fresh but can be refrigerated for up to 1 day.
- Use a non-reactive bowl like glass or stainless steel to avoid any metallic taste during marination.
