Shrimp Ceviche


1 lb shrimp (raw or cooked) peeled, deveined and diced

1 cup or more lime juice from 6 limes. (Cant ever have too much for ceviche)

2 roma tomatoes diced

1/2 red onion diced

1/2 bunch cilantro chopped

1 jalapeño seeded and minced

1/4 tsp black pepper or to taste

1 cup Clamato juice (use “picante” version for spicier salsa)

To Serve:


Hot Sauce (Tabasco preferably)


Slice your red onions and pickle it with lemon juice and 1/2 tsp of salt. Keep aside

Clean, peel and deveined your shrimp. Keep the peels. In a pan boil your shrimp for no more than 2 minutes. Take the shrimp and set aside. In the same water, boil the peels of the shrimp for 10 minutes. Keep the water after straining it.

Chop the vegetables: cucumber, avocado, tomatoes, red onion, jalapeno and cilantro. Add the shrimp water

Add 1/4 tsp black pepper or season to taste and gently stir to combine. Lastly, stir in 1 cup clamato juice, mixing just to combine. Serve with tostones or over tostadas.

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