Name: Quick Ceviche Recipe
Prep time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 lb medium shrimp ((raw or cooked*), thawed, peeled, deveined, and diced); 1 cup lime juice (from 6 limes); 1 cucumber (peeled and diced); 2 avocados; 3 roma tomatoes (diced); 1 red onion (diced, or white onion); 1/4 bunch cilantro (chopped); 1 jalapeno (seeded and minced); 1/2 cup Clamato juice (*optional, (use "picante" version for spicier salsa)); 16 Tostadas ((or tortilla chips)); Hot Sauce ((Tabasco or Cholula))

Ingredients

Scale

1 lb medium shrimp ((raw or cooked*), thawed, peeled, deveined, and diced)
1 cup lime juice (from 6 limes)
1 cucumber (peeled and diced)
2 avocados
3 roma tomatoes (diced)
1 red onion (diced, or white onion)
1/4 bunch cilantro (chopped)
1 jalapeno (seeded and minced)
1/2 cup Clamato juice (*optional, (use "picante" version for spicier salsa))
16 Tostadas ((or tortilla chips))
Hot Sauce ((Tabasco or Cholula))

Instructions

Begin by rinsing the thawed shrimp under cold running water, then use paper towels to pat them dry thoroughly to eliminate excess moisture, preventing a diluted cocktail. This applies to both raw and cooked shrimp.
If the shrimp are large, dice them and transfer to a sizable glass bowl that won’t react with the acid. Squeeze 1 to 1 1/4 cups of lime juice from 6 limes over the shrimp, mixing well. Cover and let marinate in the refrigerator for 1 1/2 to 2 hours for raw shrimp (until they are no longer translucent) or for 15 minutes if using cooked shrimp, stirring halfway through.
Chop the cucumber, avocado, tomatoes, red onion, jalapeno, and cilantro. Using a food chopper can expedite this task.
Once the shrimp have finished marinating, incorporate the chopped vegetables into the bowl along with the clamato juice and mix everything together. If you prefer, you can drain some of the juice, but it’s not necessary; serve with a slotted spoon. Optionally, drizzle with hot sauce and enjoy with tortilla chips or on tostadas.

Notes

TECHNIQUE TIP: Using pre-cooked shrimp can save time by reducing the lime juice soaking period.

STORAGE: Store the ceviche in an airtight container in the refrigerator for up to 2 days.

SUBSTITUTION: If Clamato is unavailable, replace it with 2-4 tablespoons of hot sauce for a spicy kick.

Prep Time: 15 minutes
marinating time: 2 hours
Category: Appetizer
Cuisine: Mexican

Nutrition

Calories: 310 kcal
Sugar: 3 g
Sodium: 292 mg
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0.1 g
Carbohydrates: 32 g
Fiber: 6 g
Protein: 15 g
Cholesterol: 91 mg