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Mexican-Style Shrimp Ceviche
Ingredients
- For the Shrimp and Sauce
- 4 limes
juiced
- plus more, to taste2 teaspoons kosher salt
- 1 pound shrimp
small, peeled, and deveined
- 1 cup Clamato
or other tomato-clam juice
- 1/2 cup ketchup
- a Mexican brand such as Valentina or Cholula, more to taste1/4 cup hot sauce
- 1/4 cup olive oil
- For the Ceviche
- 1/4 cup onion
chopped, soaked in cold water for 5 minutes, and drained
- 1/4 cup cucumber
chopped
- 1 medium tomato
seeded and diced, about 1/2 cup
- 1 avocado
chopped
- 1 tablespoon fresh cilantro
chopped
- For serving: Tortilla chips
Directions
- 1
Gather the ingredients.
- 2
Bring a pot of water to a simmer and season with half of the lime juice and the kosher salt.
- 3
Add the shrimp and cook, stirring, for 30 seconds or so (1 minute if you're using larger shrimp), just until the shrimp are turning pink/opaque. They should be almost but not quite cooked through—the shrimp will continue to cook as they cool.
- 4
Drain and place in a bowl. Toss with remaining lime juice and refrigerate for 20 minutes or more.
- 5
Add the Clamato, ketchup, and hot sauce to a mixing bowl and whisk until blended.
- 6
Slowly pour in the olive oil, while continuing to whisk, until the oil is incorporated.
- 7
Taste for seasoning and adjust, adding salt or more hot sauce to taste.
- 8
Remove the shrimp from the refrigerator. If you're using larger shrimp, cut them into two or three pieces.
- 9
Toss the cooled shrimp (including the lime juice) with the onion, cucumber, tomato, avocado, and cilantro.
- 10
Pour the sauce over, toss again, and taste for seasoning.
- 11
Serve with tortilla chips.
Mexican-Style Shrimp Ceviche
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Ratings & Reviews
Based on 57 ratings
Rating Breakdown
About this Recipe
Dreaming of a vibrant, refreshing dish that transports you straight to a sun-drenched Mexican beach? This Mexican-style shrimp ceviche delivers big, bold flavors with minimal effort, perfect for when you crave something fresh and zesty.
This recipe works by harnessing the power of fresh lime juice to "cook" the shrimp, resulting in tender, succulent pieces. What truly sets this ceviche apart is the robust, savory-sweet, and spicy broth, built from Clamato, ketchup, and a generous splash of Mexican hot sauce, creating an authentic flavor profile that's a delicious departure from simpler versions.
You'll experience tender, tangy shrimp bathed in a zesty, savory, and mildly spicy broth that truly tingles on the palate. The crisp cucumber and perfectly chopped onion, along with the juicy, seeded tomato and creamy avocado, provide delightful textural contrasts in every bite. This dish is about vibrant, fresh ingredients coming together in a symphony of flavors, with a quick prep time of just 30 minutes and a mere 1 minute of actual cooking, making it an ideal choice for a refreshing meal or impressive appetizer.
Feel free to adjust the amount of Mexican hot sauce, such as Valentina or Cholula, to suit your preference, from a mild tingle to a fiery kick. For a variation, you could swap out some of the shrimp for firm white fish, ensuring it's very fresh. Don't skip soaking the chopped onion in cold water; this simple step mellows its sharpness beautifully.
Serve this vibrant Mexican-style shrimp ceviche immediately with plenty of crisp tortilla chips for scooping, making it a perfect appetizer or light meal for any gathering.