Shrimp Ceviche
Cold, tangy, and spicy this shrimp ceviche is quick and easy to make thanks to using shrimp! Loaded up with fresh veggies, jalapeno, lime and tomato juices, serve with tortilla chips or on a tostada for a fresh summer meal.
Servings: 6
Ingredients
- 1 lb shrimp peeled, deveined, tails removed, chopped
- ½ cup lemon juice freshly squeezed
- 1 cucumber peeled, diced
- 2 roma tomatoes diced
- ½ cup red onion diced
- 1 jalapeno seeds & membranes removed, diced
- ½ bunch cilantro diced
- ¼ cup lime juice
- 1 cup Clamato Juice
- hot sauce as needed
- ¼ tsp ground cumin
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Cook Shrimp in Lime Juice: Add the cleaned and chopped shrimp into a medium size bowl. Add the lemon juice, ensure that the shrimp is completely covered with juice. Cover the bowl and place in refrigerator for 3 hours to overnight.
- After the shrimp is fully cooked, pink and opaque, strain out the lemon juice that the shrimp was cooked in and discard.
- Mix: In a large bowl combine the diced cucumber, tomato, jalapeno, cilantro and red onion. Add in the shrimp. Stir to combine.
- Make Sauce: Pour in the clamato juice and lime juice. Add the seasonings and hot sauce as desired or needed. Stir to combine.
- Serve shrimp ceviche cold. Store in refrigerator in a sealed container for up to 2 days.
Video
Notes
- Shrimp: you can use any kind of raw shrimp, you can buy pre-peeled, and deveined shrimp, or you can do the process yourself.
- Does lime juice really cook shrimp? Yes! The citric acid changes the proteins of the shrimp through a process called denaturization. Over time the skin of the shrimp will turn pink and opaque the same as if cooked with heat.
Nutrition
Serving: 1serving | Calories: 106kcal | Carbohydrates: 7g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 789mg | Potassium: 322mg | Fiber: 1g | Sugar: 4g | Vitamin A: 461IU | Vitamin C: 30mg | Calcium: 126mg | Iron: 2mg