shrimplimecucumber
Shrimp Ceviche
A fresh Mexican-style shrimp ceviche with avocado, tomato, cucumber, jalapeño, coriander, lime and Clamato.
From YouTube · Jun 9, 2023
A fresh Mexican-style shrimp ceviche with avocado, tomato, cucumber, jalapeño, coriander, lime and Clamato.
15 min
Prep time
0 min
Cook time
2 hrs 45 min, with raw shrimp
Total time
8 appetizer servings
Yield
Ingredients
12 ingredients- 450g (1 lb) medium cooked shrimp, peeled, deveined and diced
- 240–300ml fresh lime juice, from approximately 6 large limes
- 1 English cucumber, peeled and diced
- 2 large avocados, diced
- 3 Roma tomatoes, diced
- 1 medium red or white onion, diced
- 1/4 bunch fresh coriander, chopped
- 1 jalapeño, deseeded and finely minced
- 120ml (1/2 cup) regular or spicy Clamato juice
- 1/4 tsp ground black pepper, or to taste
- 16 tostadas
- Hot sauce, such as Tabasco, Cholula or Tapatío, to serve
Method
12 steps- Rinse the cooked shrimp under cold running water, then pat it thoroughly dry.
- Dice the shrimp if necessary and place it in a large non-reactive glass or ceramic bowl.
- Pour over enough fresh lime juice to coat the shrimp completely.
- Cover and refrigerate for 15 minutes.
- While the shrimp marinates, dice the cucumber, avocados, tomatoes and onion.
- Finely chop the coriander and mince the deseeded jalapeño.
- Add the cucumber, avocados, tomatoes, onion, coriander and jalapeño to the shrimp.
- Add the Clamato juice and black pepper.
- Stir gently until everything is evenly combined. Do not drain away the lime marinade.
- Taste and add hot sauce if desired.
- Serve immediately or keep refrigerated until needed.
- Divide into eight portions and serve each portion with two tostadas.
Recipe notes
Storage
Using cooked shrimp, refrigerate leftovers immediately in a non-reactive airtight container and consume within 2 days. Do not freeze. The avocado and vegetables will soften during storage.
Additional tips
- Cooked shrimp is recommended because lime juice does not eliminate every food-safety risk associated with raw seafood. Keep the ceviche refrigerated and do not leave it at room temperature for more than 2 hours.
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