Shrimp Ceviche is something you will see throughout Mexico, especially the coastal towns like Cabo San Lucas, Cancun, and Puerto Vallarta. That poolside menu always has a great ceviche on it served with lots of chips for scooping up the deliciousness. This takes me back to my last time in Cabo when we made Ceviche and ordered it poolside. My friends I visited always make Ceviche while I’m there. It’s always a treat because you can get such fresh seafood.
This Ceviche is with shrimp but other common fish are scallops, halibut, red snapper, flounder, or swordfish. You want to use the absolute freshest ingredients you can get. Freshest fish and freshest vegetables are a must. The fish is actually cooked by the lime juice.
this shrimp ceviche is easy & so delicious.
Other than fresh fish and lime juice the authentic recipe has jalapeno, red onions, cucumbers, tomatoes, cilantro, avocados, seasoning like salt and pepper and sometimes some pequin chile. Then they add Clamata juice. I think the Clamata is the difference that probably what we may have had in the US. If you can’t find the pequin chile, here is a link:https://amzn.to/2Fb9Rl0
You don’t use much, so you could use the red pepper flakes that you can buy in a jar like you put it on pizza. This is what Clamata Juice looks like if you aren’t familiar with it: https://amzn.to/3bxZBPO
this shrimp ceviche is easy & so delicious.
You can eat this with a bowl of tortilla chips, or you can slather mayonnaise on a tostado, then top it with the shrimp ceviche, like this:
Here is another favorite recipe with scallops using lime juice that is authentic Mexican https://the2spoons.com/scallops-in-aguachile/.
Here’s the recipe for this delicious ceviche! Enjoy!
Shrimp Ceviche
Ingredients
- 1 1/2 lbs shrimp, peeled and devined
- 1/2 cup lime juice
- salt and pepper
- 1/2 red onion, diced
- 2 jalapeno, thinly sliced
- Pequin chile crushed or red chile flakes
- 1 cucumber, peeled and seeds removed, then diced
- 1 bunch cilantro
- 1 avocado, diced
- 1/2 lb roma tomatoes, diced
- 1/4 cup Clamata juice
- slash of Maggi seasoning sauce
- Tortilla chips for serving
Instructions
- After you have peeled and deveined the shrimp, cut into 1 inch pieces and place in a bowl. Add the lime juice and allow the shrimp to sit in the lime juice for a couple of minutes, tossing until they are opaque. Add the additional ingredients and check for salt. Serve with tortilla chips or add mayonnaise to a tostado and top with some of the ceviche. Delicious.