Description
This refreshing and zesty Ceviche recipe features a vibrant mix of shrimp marinated in lime juice, combined with fresh cucumber, avocado, tomatoes, red onion, jalapeno, and cilantro. Served cold with crunchy tostadas or tortilla chips, it's the perfect light and flavorful appetizer or snack that's easy to prepare and ideal for warm weather gatherings.
Ingredients
Shrimp and Marinade
- 1 lb medium shrimp (raw or cooked, thawed, peeled, deveined, and diced)
- 1 cup lime juice (from about 6 limes)
- 1/2 cup Clamato juice (optional, use 'picante' version for spicier salsa)
Fresh Vegetables and Herbs
- 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 (such as Tabasco or Cholula), to taste
Instructions
- Prep the Shrimp: Rinse the thawed shrimp under cold running water and pat dry with paper towels to remove excess moisture, whether raw or cooked. This step is important to avoid diluting the ceviche marinade.
- Marinate Shrimp: Dice the shrimp if they are large, then place them in a large glass or non-reactive bowl. Squeeze 1 to 1 1/4 cups of fresh lime juice over the shrimp, stir to combine, then cover and refrigerate. Marinate raw shrimp for 1 1/2 to 2 hours until no longer translucent, stirring halfway through. If using cooked shrimp, marinate for 15 minutes.
- Chop the Vegetables: Peel and dice the cucumber, dice the avocados and roma tomatoes, finely dice the red onion and jalapeno (remove seeds for less heat), and chop the cilantro. Using a food chopper can speed up this process.
- Combine Ingredients: Once the shrimp are fully marinated, add all the chopped vegetables and herbs to the bowl with the shrimp. Pour in the Clamato juice if using and stir gently to combine. If preferred, drain some of the excess liquid to reduce juiciness, but it can also be served with juice using a slotted spoon.
- Serve: Drizzle with hot sauce to taste. Serve the ceviche chilled alongside tostadas or tortilla chips for scooping and enjoying.
Notes
- For a spicier kick, include some of the jalapeno seeds or use a spicy Clamato juice variety.
- If you prefer a firmer ceviche, drain some of the marinade juice before serving.
- Marinating times vary depending on whether shrimp is raw or cooked; ensure raw shrimp are fully cooked by the acidity of lime juice.
- Use fresh lime juice for the best flavor and acidity balance.
- Serve immediately after combining for the freshest taste, or keep refrigerated up to 2 hours before serving.
