Mexican•healthy
Ceviche De Camaron Sonora Style
Made with easy-to-find ingredients, this Shrimp Ceviche tastes just like the one at your favorite Mexican restaurant.
- Prep time
- 20 min
- Cook time
- 3 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lbs raw shrimp (frozen or fresh) (peeled and deveined )
- Lime Juice - about 5 limes or more as needed
- 1 cucumbers – diced into small chunks
- ⅓ white medium onion
- 2 small tomatoes – diced into small chunks
- 2 serrano or jalapeño peppers (or one of each) (finely chopped – seeds optional)
- ⅓ cup of fresh cilantro (finely chopped)
- 1 cup of clamato juice or V8 tomato juice
- Salt & Pepper to taste
- 1 Avocado (diced into small chunks)
- Ketchup according to taste (optional)
Instructions
- 1
Cut shrimp into small pieces and place in a plastic or glass container
- 2
Add the lime juice making sure all of the shrimp is covered with it (add more lime juice if necessary).
- 3
Cover shrimp and refrigerate for at least three hours (preferably overnight).
- 4
Mix all vegetables, and set aside in the fridge.
- 5
When the shrimp is cooked through (it will be pink), add the vegetables, clamato juice, salt & pepper and mix well.
- 6
Serve with tostadas, saltines or tortilla chips. Add a little ketchup to personal servings if you decide to use any.