Mexican Style Shrimp Ceviche
  • Cooking Time: Early morning/Day Before
  • Servings: 4
  • Preparation Time: 30
  • 1 1/2 lb Medium Raw Shrimp ( I use Frozen )
  • 5 each Tomatoes
  • 1 bunch Cilantro
  • 2 each Cucumbers
  • 1 each Avocado
  • 5 each Chile Serrano (aka finger peppers)
  • 1 each Concentrated Lemon Juice ( I use Real Lemon 32 oz )
  • 1 each Vegetable Juice ( I use Clamato Picante with Clam 32 oz )
  1. Place frozen shrimp in a bowl of cold water to thaw out ( DO NOT USE HOT WATER... As it will cook the shrimp ). Peel the shrimp then cut into small bite size pieces. Place the shrimp in a container and fill with the lemon concentrate until fully covered.
  2. While the shrimp sits in the lemon concentrate, dice all of the vegetables and mix in a large bowl.
  3. The shrimp is ready after sitting in the lemon concentrate for about 20 minutes or when it's pink. Discard of the lemon concentrate and lightly rinse the shrimp ( we want to preserve some of the lemon on the shrimp ). Mix the shrimp with the vegetables and add the clamato or tomato juice. Add salt to taste.
  4. Let it sit in the refrigerator for at least 30 minutes. The longer it sits in the fridge, the better it will taste. Enjoy with chips or tostadas and some hot sauce like Valentina or Tapatio. Enjoy!