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Ceviche is the ultimate refreshing crowd-pleaser layered with juicy shrimp, creamy avocado, crunchy cucumber, sweet tomatoes, and a pop of heat from jalapeno. Marinating everything in zesty fresh lime juice brings the flavors to life, making this Mexican-inspired seafood dish a staple for warm-weather gatherings or anytime you crave something light yet satisfying.
My family always asks for ceviche at every summer get-together. The first time I tossed it together with leftover shrimp, it disappeared in a flash and now it has a guaranteed spot at our barbecue table.
Ingredients
- Medium shrimp: choose fresh or frozen and opt for pre-cooked to save time and get tender texture
- Lime juice: use plump limes and squeeze your own for the brightest flavor
- Cucumber: pick firm and unwaxed for a crisp bite
- Avocados: choose just-ripe avocados that yield to gentle pressure but are not mushy
- Roma tomatoes: these hold their shape well and have less water which keeps ceviche from getting soggy
- Red onion: select a small onion with shiny skin for a mild kick and crunch
- Cilantro: pick leaves that are vibrant green and avoid wilted bunches
- Jalapeno: look for glossy peppers without blemishes to add balanced spice
- Clamato juice: the picante version brings a savory depth plus a little more heat if you love it spicy
Step-by-Step Instructions
- Prep the Shrimp:
- Rinse thawed shrimp under cold water and pat dry thoroughly with paper towels to avoid watering down your ceviche
- Marinate the Shrimp:
- Dice shrimp into small pieces if needed and place them in a large glass or ceramic bowl Squeeze enough fresh lime juice over the shrimp to submerge them making sure each piece is coated Stir to combine Cover and marinate raw shrimp for up to two hours until opaque or marinate cooked shrimp for about fifteen minutes in the fridge stirring halfway
- Chop Your Vegetables:
- Dice cucumber avocados tomatoes and red onion into even pieces Mince the jalapeno and finely chop cilantro For speedy prep use a food chopper but keep avocado chunks a little bigger so they hold up
- Mix and Combine:
- When shrimp is ready add diced veggies and chopped herbs to the bowl Pour in the Clamato juice and gently stir together until everything is well combined Taste and adjust seasoning or add more lime if you like it tangy
- Serve It Up:
- Spoon ceviche onto tostadas or scoop with tortilla chips For extra flavor drizzle with your favorite hot sauce and serve it cold
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I personally love the bursts of creamy avocado in every bite. There is nothing better than seeing the family gather around the table with a big bowl of ceviche because it always means laughter and great conversation.
Storage Tips
Ceviche keeps well in the refrigerator for up to two days. Store it in a covered glass container to preserve its brightness and prevent the flavors from dulling. If using avocado, add the chunks right before serving to avoid browning.
Ingredient Substitutions
If you cannot find Clamato juice, you can substitute with tomato juice mixed with a splash of seafood stock for that briny kick. For a milder version, use seeded poblano instead of jalapeno. Feel free to mix in chopped mango or pineapple if you crave a sweet twist.
Serving Suggestions
Pile generous scoops onto crisp tostadas or tuck into lettuce cups for a fresh taco alternative. A sprinkle of cotija cheese or extra lime wedges on the side takes this to the next level for any party. Make a batch the day before and chill to serve at your picnic or backyard BBQ.
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Cultural and Historical Context
Ceviche has roots across Latin America, especially in coastal regions where fresh seafood reigns supreme. Traditional Mexican ceviche often uses shrimp and is enjoyed as a cooling appetizer during the hottest months. The method of marinating fish in citrus predates refrigeration and remains one of the best ways to enjoy tender seafood safely and deliciously.
Frequently Asked Questions
- → Can I use cooked shrimp instead of raw?
Yes, cooked shrimp works well and reduces marinating time. Just marinate for about 15 minutes to let flavors blend.
- → How do I keep shrimp tender and not rubbery?
Marinade raw shrimp until just opaque, typically 1.5–2 hours. Avoid over-marinating cooked shrimp to maintain its texture.
- → Is it necessary to use Clamato juice?
Clamato adds a savory depth, but tomato juice with a squeeze of lime can be used if unavailable.
- → How long does this dish keep in the refrigerator?
It stays fresh for up to two days when stored in an airtight container in the fridge. Stir before serving.
- → What are the best ways to serve it?
Spoon onto tostadas, serve with tortilla chips, or enjoy with a splash of hot sauce for added heat.