4.9 from 192 votes
Mexican Ceviche
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.
Prep Time
30 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs
Servings:
8
servings
Course:
Main Course
Cuisine:
Mexican
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!
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