Printable Recipe
Shrimp Ceviche
A fresh Mexican-style shrimp ceviche with avocado, tomato, cucumber, jalapeño, coriander, lime and Clamato.
Prep time
15 min
Cook time
0 min
Total time
2 hrs 45 min, with raw shrimp
Yield
8
Ingredients
12
Steps
12
Filed under: appetizer, mexican, over 1 hour, shrimp, lime, tomato.
Source channel: Natashas Kitchen
Key ingredients
medium cooked shrimp, peeled, deveined and diced, fresh lime juice, from approximately 6 large limes, English cucumber, peeled and diced, large avocados, diced, Roma tomatoes, diced.
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
- 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.