Description

This vibrant and refreshing Ceviche recipe features tender shrimp marinated in fresh lime juice, combined with crisp cucumber, creamy avocado, juicy tomatoes, red onion, jalapeño, and cilantro. Served with tangy Clamato juice and crunchy tostadas or tortilla chips, this dish offers a perfect balance of zesty, spicy, and fresh flavors—a delightful appetizer or light meal.

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

1 cucumber (peeled and diced)
2 avocados (diced)
3 roma tomatoes (diced)
1 red onion (diced)
1/4 bunch cilantro (chopped)
1 jalapeño (seeded and minced)

To Serve

16 tostadas (or tortilla chips)
Hot sauce (Tabasco or Cholula, optional)

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Instructions

Prep the Shrimp: Rinse the thawed shrimp thoroughly under cold running water to remove any residual thawing liquid. Pat them dry with paper towels to eliminate excess moisture, which helps prevent watering down the ceviche. Whether raw or cooked, ensure shrimp are dry before marinating.
Marinate Shrimp: Dice the shrimp if they are large. Place them in a large non-reactive glass bowl. Using a citrus squeezer, extract 1 to 1 1/4 cups of fresh lime juice from about 6 limes and pour it over the shrimp. Stir gently to combine. Cover the bowl and refrigerate to marinate—if using raw shrimp, marinate for 1 1/2 to 2 hours until shrimp turn opaque; if using cooked shrimp, marinate for 15 minutes. Stir halfway through to ensure even marination.
Chop the Vegetables: While the shrimp are marinating, prepare the vegetables. Peel and dice the cucumber, dice the avocados and roma tomatoes, dice the red onion, mince the jalapeño (after seeding to reduce heat), and chop the cilantro finely. A food chopper can speed up this process.
Combine Ingredients: Once the shrimp are fully marinated and opaque, add the diced vegetables and chopped cilantro to the bowl. Pour in the Clamato juice and stir gently to mix all ingredients evenly. Taste and adjust seasoning if necessary.
Serve: Serve the ceviche chilled, accompanied by crunchy tostadas or tortilla chips for scooping. Offer hot sauce like Tabasco or Cholula on the side for guests who prefer added heat.

Notes

You can use either raw or cooked shrimp depending on your preference; raw shrimp requires longer marination to 'cook' in the lime juice.
Ensure to use a non-reactive bowl such as glass to avoid any metallic taste or reactions with the acidic lime juice.
Adjust the spiciness by adding more or less jalapeño, or add hot sauce to taste.
This ceviche is best served fresh within the same day for optimal flavor and safety.
For a variation, try adding diced mango or bell pepper for additional sweetness and crunch.