Name: Mexican Ceviche
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Jumbo shrimp, peeled and deveined - 1 pound; Lemons, juiced, or as needed - 5 large; White onions, finely chopped - 2; Tomato, seeded and chopped - 1 large; Cucumber, peeled and finely chopped - 1; Radishes, finely diced - 1 bunch; Fresh garlic, minced - 2 cloves; Fresh jalapeno peppers, seeded and minced - 3; Chopped fresh cilantro, or to taste - ¼ cup; Tomato and clam juice cocktail - ¼ cup; Tortilla chips - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Ceviche

1. Jumbo shrimp, peeled and deveined - 1 pound

2. Lemons, juiced, or as needed - 5 large

3. White onions, finely chopped - 2

4. Tomato, seeded and chopped - 1 large

5. Cucumber, peeled and finely chopped - 1

6. Radishes, finely diced - 1 bunch

7. Fresh garlic, minced - 2 cloves

8. Fresh jalapeno peppers, seeded and minced - 3

9. Chopped fresh cilantro, or to taste - ¼ cup

10. Tomato and clam juice cocktail - ¼ cup

11. Tortilla chips - ¼ cup

How to cook deliciously - Mexican Ceviche

1. Stage

Gather all ingredients. Dotdash Meredith Food Studios

2. Stage

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. Dotdash Meredith Food Studios

3. Stage

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. Dotdash Meredith Food Studios

4. Stage

Stir in tomato and clam juice cocktail to desired consistency. Dotdash Meredith Food Studios

5. Stage

Cover and refrigerate for 1 hour. Serve chilled with tortilla chips. Dotdash Meredith Food Studios