1 1/2 lbs. ShrimpMedium-sized, raw
4-5 Limeslarge and juicy
2 cups Clamato or homemade juice
1 Avocadolarge, medium-diced
1/2 Red onionlarge, small-diced
4-5 Roma tomatoessmall-diced
1 Cucumberlarge, small-diced
2 oz. Cilantrofresh, chopped
to taste Salt and pepper
- Peel shrimp, cut into bite-size chunks, and add to a medium glass bowl; cover with lime juice. Allow the lime to cure the shrimp in the fridge for about 20 minutes. The shrimp should be opaque in color. Do not overcook or they will become chewy instead of firm.
- Mix your small-diced vegetables with cilantro, salt, and pepper. Once the shrimp is cooked, drain the lime juice, and add to this mix.
- Pour in the Clamato juice; add diced avocado, taste for seasoning, maybe add more lime juice, and a Mexican hot sauce drizzle.
- Serve in a bowl; accompany with tortillas, grab a big spoon.
***Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Use necessary precautions to prevent this from happening.
Note: I didn’t find Clamato in the grocery store; I made my own and it turned out complex in flavor: spicy, savory, and sweet. Either one would be great for your ceviche. Clamato is sweeter and lighter, mine is zestier and thicker. Also, my version has drastically less sugar and sodium!
My “Clamato” recipe; did you know that Clamato is made with clam and tomato juice; hence the name. I decided to use shrimp instead of clams and to experiment with a beautiful scorpion chili that’s been waiting for me in the freezer.
• 4 Roma tomatoes
• 3-4 medium-sized raw shrimp, peeled
• 2 cups cold water
• ½ cup lime juice
• ¼ large red onion, diced
• 2 garlic cloves, crushed
• 1 Scorpion chili (add at your own risk, it lives up to its name)
• A drizzle of olive oil
• Salt and pepper, to taste
Simply add all ingredients to a hot pan (except the liquids); allow to cook for about ten minutes or until every ingredient develops a beautiful color and flavor. Add the liquids and simmer for another five minutes. REMOVE the scorpion chili (it will leave plenty of spice, don’t worry). Strain and allow to cool in the fridge.