Mexican-Style Shrimp Ceviche
A vibrant Mexican-inspired shrimp ceviche features lime-poached shrimp combined with a zesty tomato-based sauce.
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Instructions
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Start simmering water with half of the lime juice and kosher salt, then cook shrimp until just pink, about 30 seconds to 1 minute.
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Drain the shrimp, toss with the remaining lime juice, and refrigerate for at least 20 minutes.
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Whisk Clamato, ketchup, and hot sauce together, then slowly incorporate olive oil until blended; adjust seasoning to taste.
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Remove chilled shrimp, cut larger pieces if needed, then combine with onion, cucumber, tomato, avocado, and cilantro.
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Pour the prepared sauce over the shrimp mixture, toss well, and taste before serving.
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Serve immediately with tortilla chips.