Mexican Shrimp Ceviche Recipe with Clamato

Have you ever wondered what makes a Mexican shrimp ceviche stand out from the rest? The answer lies in a surprising, yet simple ingredient—Clamato. This beloved juice blend of clam and tomato adds a burst of tangy flavor that perfectly complements the fresh shrimp and vibrant vegetables in the dish. But what’s the secret to making this ceviche unforgettable?

In this article, we’ll walk you through a Mexican shrimp ceviche recipe that uses Clamato as the key ingredient to elevate the dish. Whether you’re hosting a summer gathering or craving a light, flavorful meal, this recipe will quickly become a go-to favorite.

What Is Ceviche?

Ceviche is a classic dish in Mexican and Latin American cuisine, consisting of raw seafood cured in citrus juices—most commonly lime or lemon. In Mexican shrimp ceviche, the shrimp “cooks” in the lime juice, absorbing the flavors of the marinade and spices, resulting in a fresh, zesty seafood dish. Clamato adds a deeper layer of flavor to the mix, setting this recipe apart from other ceviche variations.

Ingredients for Mexican Shrimp Ceviche Recipe with Clamato

Before diving into the preparation, let’s first gather the ingredients you’ll need for this refreshing Mexican shrimp ceviche:

Essential Ingredients:

– Fresh Shrimp: 1 lb. of peeled, deveined, and chopped shrimp. It’s important to use fresh, high-quality shrimp for the best texture and taste.

– Clamato: 1 cup of Clamato juice. This ingredient brings a unique tangy twist to the ceviche.

– Lime Juice: Juice of 6-8 limes. The acidity in lime juice “cooks” the shrimp and infuses it with a tart, citrusy flavor.

– Tomatoes: 2 medium-sized tomatoes, finely diced.

– Red Onion: 1 medium red onion, chopped into small pieces. It adds a sharp, pungent flavor to balance the sweetness of the shrimp.

– Cilantro: ¼ cup of fresh cilantro, chopped. This herb is essential for a fresh, vibrant flavor.

– Jalapeño or Serrano Pepper: 1-2 peppers, finely chopped, for a spicy kick. Adjust according to your heat preference.

– Cucumber: 1 cucumber, peeled and diced for a refreshing crunch.

– Salt and Pepper: To taste. Essential seasonings enhance the natural flavors of the ingredients.

Optional Garnishes:

– Avocado: Sliced avocado adds a creamy texture that complements the acidity of the ceviche.

– Tostadas: Serve the ceviche on crispy tostadas for a delightful crunch.

Step-by-Step Instructions for Mexican Shrimp Ceviche Recipe with Clamato

Now that you have your ingredients ready, it’s time to start preparing this flavorful Mexican shrimp ceviche with Clamato.

Step 1: Prepare the Shrimp

– Start by ensuring your shrimp are peeled and deveined. If your shrimp are large, cut them into bite-sized pieces.

– Place the shrimp in a bowl and cover them with freshly squeezed lime juice. Make sure the shrimp are fully submerged in the lime juice, as this is what will “cook” the shrimp.

– Allow the shrimp to marinate in the lime juice for about 20-30 minutes. As they marinate, the shrimp will turn opaque and take on a firm texture, indicating they are “cooked.”

Step 2: Add Clamato and Vegetables

– Once the shrimp are ready, drain off any excess lime juice, leaving just enough to coat the shrimp lightly.

– Pour in the Clamato juice, stirring gently to mix.

– Add the diced tomatoes, chopped onions, cilantro, cucumber, and jalapeño (or serrano pepper). Stir until all the ingredients are well combined.

Step 3: Season the Ceviche

– Season the mixture with salt and pepper to taste. You may want to add a little more lime juice or Clamato, depending on your personal preference for acidity and tanginess.

– Mix everything gently to avoid breaking the shrimp or bruising the vegetables.

Step 4: Chill Before Serving

– Once the ceviche is mixed and seasoned, cover the bowl and place it in the refrigerator for at least 30 minutes. This allows the flavors to meld together and intensify, giving you a truly delicious ceviche.

Step 5: Garnish and Serve

– Serve your Mexican shrimp ceviche chilled, either in a bowl or on crispy tostadas. Garnish with slices of avocado for extra creaminess, and enjoy with a side of hot sauce if you like a spicier kick.

Tips for Perfecting Your Mexican Shrimp Ceviche Recipe with Clamato

Now that you know how to prepare this zesty Mexican shrimp ceviche with Clamato, here are a few tips to help you perfect your dish and add your flair.

1. Variations and Substitutions

– Types of Shrimp: You can use small or large shrimp for this recipe. If using pre-cooked shrimp, just skip the marinating step and add them directly to the mix.

– Additional Spices: Feel free to experiment with spices such as cumin, chili powder, or a dash of Worcestershire sauce to add depth to the ceviche.

– Clamato Substitutes: If you don’t have Clamato on hand, you can substitute it with tomato juice and a dash of fish sauce or clam juice for a similar flavor profile.

2. Serving Suggestions

– Tostadas: For a crunchy contrast to the soft shrimp, serve the ceviche on crispy tostadas. The contrast in textures makes each bite more enjoyable.

– Tortilla Chips: Ceviche also pairs well with tortilla chips, which can be used as a scoop for bite-sized portions.

– Avocado: Sliced avocado adds a rich, creamy element that contrasts the acidic, citrusy flavors of the ceviche. It also helps balance the spice if you’ve added a lot of jalapeño or serrano pepper.

3. Marinating Time

– The longer you marinate the shrimp in lime juice, the firmer and more “cooked” they will become. If you prefer a firmer texture, let the shrimp sit for 30-40 minutes. For a softer bite, 20-30 minutes should suffice.

Conclusion: Enjoying Your Mexican Shrimp Ceviche Recipe with Clamato

This Mexican shrimp ceviche recipe with Clamato is a light, refreshing, and flavorful dish perfect for any occasion. Whether you’re looking for an appetizer for your next party or a quick and easy summer meal, this ceviche is sure to impress your guests. The combination of fresh shrimp, tangy Clamato, and zesty lime juice creates a vibrant dish that’s both satisfying and healthy.

Feel free to experiment with the ingredients and flavors to make this recipe your own. Add more heat, incorporate different vegetables, or switch up the serving style—ceviche is a versatile dish that welcomes creativity. Once you’ve mastered this Mexican shrimp ceviche recipe, it’s easy to explore other variations, such as fish or mixed seafood ceviche, and incorporate new twists.

Ready to try this zesty Mexican shrimp ceviche recipe with Clamato? Head to your kitchen and whip up this refreshing dish for your next meal or gathering! Don’t forget to share your ceviche creations with friends and family, and experiment with new ingredients to make this recipe truly your own.

FAQs

What is Mexican ceviche made of?

Mexican ceviche typically includes fresh seafood (like shrimp or fish), marinated in lime juice, and mixed with tomatoes, onions, cilantro, and peppers. It’s often seasoned with salt and served chilled.

How long should ceviche marinate before eating?

Ceviche should marinate for at least 20-30 minutes in lime juice to allow the seafood to “cook.” For a firmer texture, marinate for up to 40 minutes.

How long do shrimp need to cook in lime juice?

Shrimp need about 20-30 minutes to “cook” in lime juice. The acidity of the lime juice breaks down the proteins in the shrimp, giving them a cooked appearance and texture.

What is the liquid in ceviche called?

The flavorful liquid in ceviche, created by the citrus juices and other ingredients, is often referred to as “leche de tigre” (tiger’s milk) in some Latin American countries. In this recipe, the Clamato and lime juice mixture serves a similar purpose.