This Mexican Shrimp Ceviche with Clamato recipe is the perfect dish to make when it’s hot out!
Jump to RecipeTo be completely honest, I don’t eat shrimp that often, but if it’s in ceviche I’m always down. The best ceviche I’ve ever had was in Ensenada, Mexico and it was absolute heaven. I tried to ensure this recipe resembled that ceviche as much as possible. My secret is adding a splash of Clamato! This ingredient is required but trust me when I say it adds to much flavor, and a little goes a long way.
I think what can be a bit surprising to some people is that shrimp ceviche is incredibly easy to make! If you buy the shrimp already shelled, cleaned and deveined, all you really need to put this recipe together is about 20 minutes.
Once ready to plate, serve with tostadas or tortilla chips, your favorite hot sauce, fresh slices of avocado and an ice cold beer (bonus points if you serve alongside a great michelada). CHEF’S KISS!
How to Make This Mexican Shrimp Ceviche with Clamato:
- Cut the shrimp into small pieces and add them to a large mixing bowl.
- Squeeze the juice of the lemons/limes over the shrimp and add about ¼ tsp of salt.
- Thoroughly toss the shrimp in the lemon juice and salt, then flatten the shrimp to the bottom of the bowl with your spoon or spatula (ideally the shrimp is fully or at least mostly covered in the lemon juice).
- Cover with plastic wrap and place the bowl in the fridge to allow the lemon juice to “cook” the shrimp for about 15 minutes.
- While you wait, chop the tomato, onion, cilantro and jalapeño/serrano.
- Once the shrimp has cooked, pull it from the fridge and remove the plastic wrap.
- Add the tomato, onion, cilantro, jalapeño/serrano and Clamato to the bowl and mix thoroughly.
- Check for salt and adjust as needed.
- Serve with tostadas or tortilla chips, hot sauce and fresh avocado slices!
Mexican Shrimp Ceviche with Clamato – Tips & Tricks
- Feel free to omit the Clamato if you don’t have any on hand or if you don’t like Clamato! It will still be delicious.
- If you’d prefer to boil your shrimp rather than letting it “cook” in the lemon/lime juice, simply boil them in a pot of hot water for 1-2 minutes max!
- Once ready to plate, serve with tostadas or tortilla chips, your favorite hot sauce, fresh slices of avocado and an ice cold beer (bonus points if you serve alongside a great michelada).
- Store any leftovers in the fridge in an airtight container for up to 2-3 days.
Other Latin-inspired recipes you’ll love—
Creamy Salsa Taquera Anaranjada
Pickled Red Onions (Cebolla Curtida)
Escabeche (Spicy Pickled Jalapeños and Carrots)
Queso Fundido Stuffed Jalapeño Tacos
If you make this Mexican Shrimp Ceviche with Clamato, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
Mexican Shrimp Ceviche with Clamato
Course: The Latest, Treding Now2
servings20
minutes260.12
kcal20
minutesOnce ready to plate, serve with tostadas or tortilla chips, your favorite hot sauce, fresh slices of avocado and an ice cold beer (bonus points if you serve alongside a great michelada). CHEF’S KISS!
Ingredients
12 oz uncooked, deveined shrimp
1 tomato, chopped
¼ c white onion, chopped
¼ c fresh cilantro, chopped
Juice of 2 lemons (or 3-4 limes)
1 jalapeño or serrano pepper, minced
Salt
2 tbsp Clamato juice
For serving:
Tostadas or tortilla chips
Your favorite hot sauce
Fresh avocado slices
An ice cold beer, margarita or michelada
Directions
- Cut the shrimp into small pieces and add them to a large mixing bowl.
- Squeeze the juice of the lemons/limes over the shrimp and add about ¼ tsp of salt.
- Thoroughly toss the shrimp in the lemon juice and salt, then flatten the shrimp to the bottom of the bowl with your spoon or spatula (ideally the shrimp is fully or at least mostly covered in the lemon juice).
- Cover with plastic wrap and place the bowl in the fridge to allow the lemon juice to “cook” the shrimp for about 15 minutes.
- While you wait, chop the tomato, onion, cilantro and jalapeño/serrano.
- Once the shrimp has cooked, pull it from the fridge and remove the plastic wrap.
- Add the tomato, onion, cilantro, jalapeño/serrano and Clamato to the bowl and mix thoroughly.
- Check for salt and adjust as needed.
Nutrition Facts
2 servings per container
- Amount Per ServingCalories260.12
- % Daily Value *
- Total Fat
3.38g
6%
- Saturated Fat 0.95g 5%
- Cholesterol 358.7mg 120%
- Sodium 1962mg 82%
- Total Carbohydrate
17.91g
6%
- Dietary Fiber 3.8g 16%
- Sugars 5.88g
- Protein 40.78g 82%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Similar Recipes
Creamy Salsa Taquera Anaranjada
Agua de Pepino (Cucumber Agua Fresca) 2 Ways – Virgin and Spiked!
5-Ingredient Spicy Mango Serrano Salsa
Queso Fundido Stuffed Jalapeño Tacos
mexican
mains
mexican
Did you make this recipe?
Tag @thisisavocado_ on Instagram and hashtag it #thisisavocado
2 Responses
I love it when people come together and share opinions, great blog, keep it up.