Shrimp Ceviche Recipe
This fresh and vibrant shrimp ceviche is packed with bright citrus flavor, tender shrimp, crisp vegetables, and creamy avocado. Tossed with lime, lemon, and Clamato juice, this chilled Mexican-inspired appetizer is light, refreshing, and perfect for warm-weather gatherings, parties, or casual snacking with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 27 minutes
Ingredients
Scale
- 1 lb raw shrimp, peeled and deveined
- 1/4 cup fresh lime juice (about 2–3 limes)
- 1/4 cup fresh lemon juice (about 2 lemons)
- Salt and black pepper, to taste
- 1/2 small red onion, finely diced
- 3 Roma tomatoes, diced
- 1 medium avocado, diced
- 1 jalapeño, seeds removed and minced
- 1/2 cup fresh cilantro, chopped
- 1 cup Clamato juice
- Tortilla chips or scoop chips, for serving (optional)
Instructions
- Bring a medium pot of water to a rolling boil. Add the shrimp and cook for 1–2 minutes, or until pink and opaque.
- Immediately transfer the cooked shrimp to a bowl of ice water to stop the cooking process. Drain thoroughly.
- If the shrimp are large, chop them into bite-sized pieces. Place the shrimp in a glass bowl and add the lime juice and lemon juice.
- Cover the bowl and refrigerate for at least 15 minutes to allow the citrus juices to marinate the shrimp.
- Add the red onion, tomatoes, avocado, jalapeño, cilantro, and Clamato juice to the bowl. Stir gently until evenly combined.
- Season with salt and freshly ground black pepper to taste.
- Serve chilled with tortilla chips or scoop chips for dipping.
Notes
Calories: Approximately 145 kcal per serving
Find it online: https://myrecipesbook.com/shrimp-ceviche-recipe/