Shrimp Ceviche

A dish for the Gods, the family, the crowds, for you. Shrimp Ceviche is tangy, delicious, served hot but best if cold. Try it!!!


2 lb shrimp raw, peeled, deveined. (Keep shells for later)

2 cups or more, juice from 10-12 limes. (Cant ever have too much for ceviche)

3 roma tomatoes diced

1 red onion finely sliced

1/2 bunch cilantro chopped

2 jalapeño seeded and minced

1/4 tsp black pepper or to taste

1 tsp salt

1 sliced bell pepper of each (red, green, yellow & orange)

3 garlic cloves, minced

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

2 Tbs of tomato ketchup

1 Tbs of yellow mustard

2 Tbs of olive oil

Juice of 1 big orange.

To Serve:


Hot Sauce (Tabasco preferably)

Or Tortillas strips


Slice your red onions and pickle it with the juice of two limes/lemons. Set aside

Clean, peel your shrimp. Set them aside. Keep the peels.

In a medium pot over medium high heat boil 2 cups of water. When its boiling lower heat and add your shrimp for 20 seconds. Take the shrimp out and set aside. In the same water, boil the shells of the shrimp for 10 minutes. Strain the shells and keep the water, let it cool.

Dice your vegetables: tomatoes, colored peppers, jalapeños, garlic and cilantro. Juice all the limes and orange. Have your juices ready.

In a big bowl, add your shrimps, vegetables, pickled onions, lime juice, orange juice and mix gently. Add salt, pepper, ketchup, mustard, olive oil, Clamato juice and your reserved shrimp water. Mix and make sure all ingredients are combined. Refrigerate for at least 2 hours before serving.

Serve with tostones, avocado, or tortilla strips. Garnish with fresh cilantro if desired before serving. Enjoy!!

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