Mexican Ceviche
User Reviews
4.9
192 reviews
Excellent
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Prep Time
30 mins
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Additional Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
8 servings
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Course
Main Course
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Cuisine
Mexican
Mexican Ceviche
Report
Mexican Ceviche features shrimp cured in fresh lemon juice, combined with a mix of crisp vegetables like cucumbers, radishes, and tomatoes, and accented by spicy jalapenos and fresh cilantro. The addition of clamato adds a tomato and clam juice twist that deepens the flavor. Served chilled with tortilla chips, this preparation offers a refreshing, citrusy dish where the shrimp firms up during marination, making it a lively appetizer or light meal choice.
Description
Mexican Ceviche is prepared by marinating peeled, deveined shrimp in lemon juice until they turn opaque and firm, a process that "cooks" the shrimp without heat. Freshly chopped onions, tomatoes, cucumbers, radishes, and garlic are added to the shrimp, creating a mix of crunchy textures and mild flavors. Minced jalapenos provide a growing heat that intensifies during the marination. The incorporation of fresh cilantro and clamato, a seasoned tomato and clam juice, introduces herbaceous and savory notes that balance the tangy lemon. The final mixture is refrigerated once more to meld flavors before serving chilled, accompanied by tortilla chips for scooping, making it a suitable starter or snack.
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Ingredients
- 1 pound Shrimp peeled, deveined, jumbo
- 5 lemon juiced, large
- 2 onion finely copped, white
- 1 tomato seeds removed and cubed, large
- ¼ cup cilantro finely chopped, fresh
- clamato tomato and clam juice cocktail
- 3 jalapeno pepper seeds removed and minced, fresh
- 1 radish finely chopped, bunch
- 1 cucumber peeled and finely chopped
- 2 cloves garlic minced, fresh
- tortilla chips
Instructions
- Begin by placing your shrimp in a bowl (you can either chop them or leave them whole, it's up to you) along with the lemon juice and leave in the fridge for about 30 minutes for the shrimp to marinate until opaque and firm.
- Next, add in the onions, tomatoes, radishes, cucumber and garlic. Combine well.
- Add cilatro and chopped jalapenos to your liking. Keep in mind that the heat from the jalapeno will intensify as the mixture marinates.
- Add the tomato and clam juice and combine. Then cover and put the mixture in the fridge for about 1 hour to marinate.
- Serve chilled with tortilla chips and enjoy!
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
192 reviews
Excellent
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