Mexican-Style Shrimp Ceviche

Mexican-Style Shrimp Ceviche

from thespruceeats.com
31 min
1 8 servings

Ingredients

  • For the Shrimp and Sauce:
  • 4 limes (juiced)
  • 2 teaspoons kosher salt (plus more, to taste)
  • 1 pound shrimp (small, peeled, and deveined)
  • 1 cup Clamato (or other tomato-clam juice)
  • 1/2 cup ketchup
  • 1/4 cup hot sauce (a Mexican brand such as Valentina or Cholula, more to taste)
  • 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. 1

    Gather the ingredients.

  2. 2

    Bring a pot of water to a simmer and season with half of the lime juice and the kosher salt.

  3. 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. 4

    Drain and place in a bowl. Toss with remaining lime juice and refrigerate for 20 minutes or more.

  5. 5

    Add the Clamato, ketchup, and hot sauce to a mixing bowl and whisk until blended.

  6. 6

    Slowly pour in the olive oil, while continuing to whisk, until the oil is incorporated.

  7. 7

    Taste for seasoning and adjust, adding salt or more hot sauce to taste.

  8. 8

    Remove the shrimp from the refrigerator. If you're using larger shrimp, cut them into two or three pieces.

  9. 9

    Toss the cooled shrimp (including the lime juice) with the onion, cucumber, tomato, avocado, and cilantro.

  10. 10

    Pour the sauce over, toss again, and taste for seasoning.

  11. 11

    Serve with tortilla chips.