Description
A refreshing and zesty shrimp ceviche recipe featuring lime-marinated shrimp combined with crunchy cucumber, creamy avocado, and fresh tomatoes. Perfect as a light appetizer or snack served with tostadas or tortilla chips, this dish is vibrant, flavorful, and easy to prepare.
Ingredients
Shrimp and Marinade
- 1 lb medium shrimp (raw or cooked, thawed, peeled, deveined, and diced)
- 1 cup lime juice (from 6 limes)
- 1/2 cup Clamato juice (optional, use “picante” version for spicier salsa)
Vegetables and Garnishes
- 1 cucumber (peeled and diced)
- 2 avocados (diced)
- 3 roma tomatoes (diced)
- 1 red onion (diced, or white onion)
- 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, then thoroughly squeeze or pat dry with paper towels to remove excess moisture. This step ensures your ceviche isn’t diluted by extra liquid, and it applies whether you are using raw or cooked shrimp.
- Marinate Shrimp: Dice the shrimp if large, then place in a large non-reactive glass bowl. Squeeze 1 to 1 1/4 cups fresh lime juice over the shrimp. Stir to combine, cover, and refrigerate. Marinate raw shrimp for 1 1/2 to 2 hours until no longer translucent, stirring halfway through. For cooked shrimp, marinate for 15 minutes only.
- Chop the Vegetables: Dice the cucumber, avocados, roma tomatoes, and red onion. Chop the jalapeno (seeded if less heat is desired) and cilantro finely. Using a food chopper can speed up this process.
- Combine Ingredients: Once the shrimp is fully marinated, add the chopped vegetables and cilantro to the bowl. Pour in the optional clamato juice if using, and stir gently to mix all ingredients without mashing the avocado.
- Serve: If preferred, you can drain some of the excess marinade juice, though it’s typically served with the liquid. Spoon the ceviche onto tostadas or tortilla chips. Drizzle with your choice of hot sauce such as Tabasco or Cholula for an extra kick.
Notes
- Using raw shrimp allows the lime juice to “cook” it through acid, resulting in a traditional ceviche texture.
- If using cooked shrimp, shorten marinating time to prevent over-flavoring or a mushy texture.
- Adjust jalapeno amount based on your spice preference, and always remove seeds to reduce heat.
- Serve immediately after combining to maintain the freshness of avocado and crisp veggies.
- Clamato juice is optional but adds a nice depth and subtle spice to the ceviche marinade.
- Can be stored in the refrigerator for up to 24 hours, but best eaten fresh.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (marinating time 1.5 to 2 hours)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican