With this recipe for a traditional Mexican ceviche, you may learn how to create it. I’ve had it several times in Mexico and can now prepare authentic Mexican cuisine for my hubby. This is a hit every time I serve it.
| Prep Time: | 30 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
Ingredients
- 1 pound jumbo shrimp, peeled and deveined
- 5 large lemons, juiced, or as needed
- 2 white onions, finely chopped
- 1 large tomato, seeded and chopped
- 1 cucumber, peeled and finely chopped
- 1 bunch radishes, finely diced
- 2 cloves fresh garlic, minced
- 3 fresh jalapeno peppers, seeded and minced
- ¼ cup chopped fresh cilantro, or to taste
- tomato and clam juice cocktail
- tortilla chips
Instructions
- Gather all ingredients.
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- Place shrimp in a bowl. You may either coarsely chop the shrimp, or leave them whole, depending on your preference. Add lemon juice, covering shrimp completely. Cover and refrigerate for 30 minutes, or until opaque and slightly firm.
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- Add onions, tomato, cucumber, radishes, and garlic; toss to combine. Gradually add jalapeño and cilantro to desired taste (jalapeño will grow stronger while marinating). Stir in tomato and clam juice cocktail to desired consistency.
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- Stir in tomato and clam juice cocktail to desired consistency.
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- Cover and refrigerate for 1 hour. Serve chilled with tortilla chips.
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Nutrition Facts
| Calories | 387 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 8 g |
| Protein | 18 g |
| Saturated Fat | 2 g |
| Sodium | 733 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
this is a great recipe which you can modity with whatever veggies you choose. I never realized the ingredient I never used was the star of this salad. I used vinegar and oil and jar dressings or lemon and oil, never got the correct taste I was craving . I finally purchased and used clamato juice, well WOW. I finally got it perfected.
Very Very Good but I added Mandarin Oranges & Horseradish to recipe like I ate in Matamoros, Mexico next to Brownsville, TX
My adult son and I love ceviche but I never made it. I came across this recipe and decided to give it a try. OMG!!! It came out so good. I read others reviews and added a little bit of sea salt and hot sauce to my personal bowl. For a non Latina, I did very good. However, it is work with the chopping of all the vegetables.
Awesome recipe, you can add jicama, carrots as well to add some crunch…
Tasted so good, but it took a long time to make. Lots of chopping!!! Totally worth the effort.
This recipe was good but, I think next time I’ll try half lemon/half lime juice. I would also like to try using avocado instead of cucumber.
Excellent I made mine with lime juice instead! Loved it will make next summer!
I love ceviche. This is an awesome snack for me.
Made it as directed. (very easy) I will make it again. Next time I may tweak it a little by adding some avocado?
fantastic recipe! i made it with more liquid
Thought it was very good. Just used Lime and Lemon Juice instead of just lemon.
OMG!!! I made this and it is absolutely delicious!! Thanks for the recipe!!!
Totally an easy recipe to make! The closest recipe to the authentic way of making it “estilo mexicano”!(mexican style) The only thing I did different was put the radish on the side, because I am not a great fan of them.
Very good dish! I suggest going light on the
The sitting time definitely needs to be extended and to make it authentic you should also be adding little chunks of avocado. Otherwise it was a great recipe.
Love it great recipe favority for families and friends !
I never can find the tomato and clam cocktail
we served this over romaine lettuce change the white onions for red onions, change the shrimp to Tilapia fish 3/4 cube it was great, (next time we will add shrimp with fish
Made this recipe with my friend Zach for his Spanish End-Of-Term project. Huge success!!!
I am super picky and altered this recipe quite a bit but followed the 5 large lemons, shrimp, cilantro (basically one bunch of it), 2 white onions, 1 cucumber, 2 cloves garlic. I added 8 roma tomatoes, 5 limes (to go with the lemon in the beginning to “cook” the shrimp”) and green onions as well. It was very refreshing and all natural flavors that way. Wanted to do it with jalapenos but the ones at the store did not look good. It was delicious!
Live in Puerto Vallarta mexico. one reviewer suggested 4 hours. here on the beach we catch the fish chop it up and 15 minutes later we are eating it! be sure the fish, seafood is all covered with lemon Limes here in Mexico