Shrimp Ceviche

Ingredients

• 1 lb raw shrimp, peeled, deveined, chopped

• 1 cup Clamato juice

• ¾ cup fresh lime juice (about 4–6 limes)

• ½ diced peeled cucumber 

• 1 diced tomato

• 1 stalk diced celery

• ¼–⅓ cup finely chopped red onion

• 1 scallion, finely chopped

• 1 jalapeño, finely diced

• 1/2 cup chopped cilantro 

• 3-4 tbsp ketchup

• 2–3 tsp hot sauce (like Tapatío or your favorite)

• Salt & pepper, to taste

• Optional but recommended: diced avocado

Directions

1. Cure the shrimp
   Place chopped shrimp in a bowl and cover with lime juice. Refrigerate 20–30 minutes, until shrimp turn opaque.

2. Start the sauce
   Stir in the Clamato and ketchup.

3. Add everything else
   Mix in cucumber, tomatoes, celery, red onion, scallion, jalapeño, cilantro, and hot sauce. Avocado if using.

4. Season
   Add salt and pepper to taste. Adjust lime or hot sauce if needed.

5. Chill & meld
   Refrigerate another 20–30 minutes so flavors come together.

** Serve with tortilla chips or in a glass with a spoon. 

**Optional:  Garnish with whole shrimp (see photo).