|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||24%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ceviche, also spelled cebiche or seviche, is a South American seafood dish that likely originated in Peru but is now popular throughout coastal Latin America, including Mexico. It's a flavorful, fresh-tasting mix of chopped raw seafood marinated in citrus juices and tossed with vegetables and flavorings like onion and chile pepper.
This Mexican-inspired shrimp ceviche is based on a recipe by famed American chef Rick Bayless. It isn't a ceviche in the true sense of the word since it doesn't use raw fish—instead, the shrimp are lightly poached in lime-infused water and marinated in juice while they cool. This makes it a good option if you're nervous about eating raw shrimp, are pregnant, or don't have access to super-fresh seafood.
The addition of Clamato and ketchup make this ceviche similar in some ways to shrimp cocktail, and creamy avocado and crunchy cucumber add color and a contrast of textures. Serve as an impressive appetizer or as a main or side dish at lunch with crispy tortilla chips for dipping.
- For the Shrimp and Sauce:
- 4 limes (juiced)
- 2 teaspoons kosher salt (plus more, to taste)
- 1 pound shrimp (small, peeled, and deveined)
- 1 cup Clamato (or other tomato-clam juice)
- 1/2 cup ketchup
- 1/4 cup hot sauce (a Mexican brand such as Valentina or Cholula, more to taste)
- 1/4 cup olive oil
- For the Ceviche:
- 1/4 cup onion (chopped, soaked in cold water for 5 minutes, and drained)
- 1/4 cup cucumber (chopped)
- 1 medium tomato (seeded and diced, about 1/2 cup)
- 1 avocado (chopped)
- 1 tablespoon fresh cilantro (chopped)
- For serving: Tortilla chips
Prepare the Shrimp and Sauce
Gather the ingredients.
Bring a pot of water to a simmer and season with half of the lime juice and the kosher salt.
Add the shrimp and cook, stirring, for 30 seconds or so (1 minute if you're using larger shrimp), just until the shrimp are turning pink/opaque. They should be almost but not quite cooked through—the shrimp will continue to cook as they cool.
Drain and place in a bowl. Toss with remaining lime juice and refrigerate for 20 minutes or more.
Add the Clamato, ketchup, and hot sauce to a mixing bowl and whisk until blended.
Slowly pour in the olive oil, while continuing to whisk, until the oil is incorporated.
Taste for seasoning and adjust, adding salt or more hot sauce to taste.
Assemble the Ceviche
Remove the shrimp from the refrigerator. If you're using larger shrimp, cut them into two or three pieces.
Toss the cooled shrimp (including the lime juice) with the onion, cucumber, tomato, avocado, and cilantro.
Pour the sauce over, toss again, and taste for seasoning.
Serve with tortilla chips.
How to Store
- You can make the ceviche up to 2 hours ahead of time. Chop and add the avocado right before serving.
- Leftover ceviche will keep for a day or two in the fridge but is best eaten right away.
- This recipe calls for cooking the shrimp for accessibility and safety. If you'd like to make it using raw shrimp, use extremely fresh, high-quality small shrimp and marinate in the lime juice until opaque, about an hour or more.
- Try to find small raw shrimp (a 50 count bag is ideal) but, if needed, you can use a larger size and cut them into smaller pieces.
- You can easily scale this recipe down to serve four or even two.
Do You Drain the Lime Juice From Ceviche?
Ceviche involves marinating raw or cooked seafood in citrus juice. Some recipes call for discarding the juice after marinating while others incorporate the juice into the sauce. This recipe uses the latter technique, adding the lime juice to the tomato-based sauce.