How To Make Ceviche De Camaron
Enjoy a fiesta of Mexican flavors in this ceviche de Camaron or shrimp cocktail, made with clamato juice, cucumbers, and lime juice.
Prep:
20 mins
Chill:
3 hrs
Total:
3 hrs 20 mins
Ingredients
- 1 lb raw shrimp, frozen or fresh, peeled and deveined
- lime juice, (from 5 limes or more)
- 1 cucumber, diced into small chunks
- ⅓ white onion, medium
- 2 tomatoes, small, diced into small chunks
- 2 serrano peppers, or jalapeño, or one of each, finely chopped, seeds optional
- ⅓ cup cilantro, fresh, finely chopped
- 1 cup clamato juice, or V8 tomato juice
- salt and pepper, to taste
- 1 avocado, diced into small chunks
- ketchup, to taste, optional
Instructions
- Cut shrimp into small pieces and place in a plastic or glass container.
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Add the lime juice making sure all of the shrimp is covered with it.
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Cover shrimp and refrigerate for at least 3 hours or overnight.
- Mix all vegetables, and set aside in the fridge.
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When the shrimp is cooked through, add the vegetables, clamato juice, salt, and pepper and mix well.
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Serve with tostadas, saltines, or tortilla chips. Add a little ketchup to personal servings if desired. Enjoy!
Nutrition
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