Ingredients
Shrimp and Marinade
- 1 pound medium raw shrimp, peeled and deveined
- ½ cup lemon juice (about 2 large lemons)
- ½ cup lime juice (about 4 limes)
Vegetables and Flavorings
- 2 Roma tomatoes, diced
- 1 cucumber, peeled and diced
- ½ large red onion, diced
- ¼ cup cilantro, finely chopped
- 1 jalapeño or serrano pepper, stemmed, seeded, and finely diced
- 1 clove garlic, minced
- Kosher salt, to taste
- 1 avocado, diced
Additional Ingredients for Serving
- ½ – 1 cup spicy hot V8 vegetable juice (or Clamato)
- Hot sauce, to taste (Valentina or Tabasco recommended)
- Tostadas or tortilla chips, for serving
Instructions
- Prepare the Shrimp: Dice the raw shrimp into small 1-inch bite-sized pieces and transfer them to a large non-reactive bowl, such as glass or food-grade plastic, to avoid any metallic taste.
- Marinate in Citrus Juice: Pour the lemon juice and lime juice over the shrimp and toss to combine thoroughly. This citrus marinade will ‘cook’ the shrimp by denaturing its proteins.
- Refrigerate to Cook: Cover the bowl and refrigerate for 25-40 minutes, stirring halfway through. The shrimp will turn bright pink and opaque, indicating they are fully ‘cooked’ and safe to eat.
- Strain and Reserve Liquid: Remove the shrimp from the marinade using a strainer and set aside. Reserve the citrus liquid in a small bowl for later use to adjust flavor.
- Combine Ingredients: Return the shrimp to a large bowl. Add diced tomatoes, cucumber, red onion, cilantro, jalapeño, garlic, and a pinch of kosher salt. Add a splash of the reserved citrus marinade, ½ cup of spicy hot V8 vegetable juice, and a few dashes of hot sauce. Mix well, then taste and adjust salt, reserved juice, or V8 juice to your preference for balance of flavor.
- Serve Immediately: Add diced avocado gently to the ceviche. Serve chilled immediately with tostadas or tortilla chips for a crunchy contrast to the fresh, zesty seafood dish.
Notes
- Use a non-reactive bowl such as glass or plastic to avoid metallic flavors from the acidic citrus juice.
- The shrimp is not cooked with heat but through citric acid in the lemon and lime juice, so marinate long enough for safety and texture.
- Adjust the amount of spicy hot V8 juice and hot sauce according to your desired spice level.
- For best freshness, serve the ceviche immediately after preparation.
- Leftovers can be refrigerated for up to 1 day but may become watery as the citrus continues to break down the shrimp and vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (marinating time)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
