Mexican Shrimp Ceviche with Clamato
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!
Servings: 2 servings
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
Instructions
- 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
Calories: 260kcal