Description
This easy shrimp ceviche is made with cooked shrimp, lime juice, Clamato, cucumber, tomato, avocado, cilantro, and spicy peppers.
Ingredients
Scale
- 1 pound cleaned, peeled, and fully cooked shrimp, thawed if frozen
- ½ cup freshly squeezed lime juice, from about 4–5 limes
- 1 medium cucumber, seeded and diced, about 1½ cups
- ⅓ cup finely diced white onion
- 2 Roma tomatoes, diced, about 1 cup
- 1–2 serrano or jalapeño peppers, finely chopped
- ⅓ cup finely chopped fresh cilantro
- 1 cup Clamato or V8 tomato juice
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 ripe avocado, diced
- 1–2 tablespoons ketchup, optional
- Tostadas, tortilla chips, or saltine crackers, for serving
Instructions
- Drain the cooked shrimp and pat them dry. Remove the tails and cut large shrimp into bite-size pieces.
- Add the shrimp, lime juice, and white onion to a large bowl. Toss and refrigerate while preparing the remaining ingredients, about 10–15 minutes.
- Add the cucumber, tomatoes, peppers, cilantro, Clamato, salt, black pepper, and ketchup, if using. Stir well.
- Cover and refrigerate for 20 minutes.
- Gently fold in the avocado shortly before serving.
- Taste and add more lime juice, salt, or pepper as needed. Serve cold with tostadas, tortilla chips, or saltine crackers.
Notes
To cook raw shrimp yourself, bring salted water to a gentle boil. Add 1 pound of peeled and deveined shrimp and cook for 2–3 minutes, until pink and fully opaque. Transfer immediately to ice water, then drain and pat dry. Add the avocado shortly before serving so it stays green and holds its shape.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 160 calories
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 150 mg