Description
This Mexican Ceviche is a delightful blend of shrimp, fresh vegetables, and zesty citrus juices, making it a quick, delicious option for any meal or gathering.
Ingredients
Scale
- 1 pound medium raw shrimp, peeled and deveined
- ½ cup lemon juice (about 2 large lemons)
- ½ cup lime juice (about 4 limes)
- 2 roma tomatoes, diced
- 1 cucumber, peeled and diced
- ½ large red onion, diced
- ¼ cup cilantro, finely chopped
- 1 jalapeño or serrano pepper, stemmed, seeded, and finely diced
- 1 clove garlic, minced
- Kosher salt, to taste
- 1 avocado, diced
- ½ – 1 cup spicy hot V8 vegetable juice (or clamato)
- hot sauce, to taste (valentina or tabasco are great options)
- Tostadas or tortilla chips, for serving
Instructions
- Dice the raw shrimp into small 1-inch pieces and transfer them to a large non-reactive bowl.
- Pour in the lemon juice and lime juice over the shrimp, mixing thoroughly.
- Cover the bowl and refrigerate for 25-40 minutes, stirring occasionally until the shrimp appears bright pink and opaque.
- Strain the shrimp and keep the liquid in a separate small bowl.
- Return the shrimp to the large bowl and mix in the diced tomatoes, cucumber, red onion, cilantro, jalapeño, garlic, a pinch of salt, a splash of the reserved citrus liquid, and ½ cup of spicy V8 juice along with hot sauce to taste. Adjust seasoning as needed.
- Serve with tortilla chips or toasted tostadas.
Notes
Ensure to use fresh shrimp for the best flavor.
Adjust the spice levels with jalapeño and hot sauce according to preference.
This dish is best served fresh but can be refrigerated for up to 2 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 125mg