There’s something about Mexican ceviche with Clamato and cilantro that makes it absolutely irresistible—especially on a warm day with a cold drink in hand. This version, bright and brimming with bold flavors, is what I like to call a “vacation in a bowl.” It’s the kind of dish you throw together in the morning and enjoy by the pool by noon, spooning it over crunchy tostadas or scooping it with tortilla chips. It's citrusy, spicy, and refreshing, and the addition of Clamato juice adds a savory depth that’s uniquely satisfying. Whether you're craving something light, planning a backyard get-together, or just need a quick no-cook meal, this ceviche recipe delivers every time.
Mexican Ceviche with Clamato and Cilantro
Prep Time 25 minutes mins
Marination Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Appetizer
Cuisine Mexican
Glass or ceramic mixing bowl Always use non-reactive materials when working with acidic ingredients like lime juice. Avoid metal bowls, which can impart a metallic taste.
Sharp knife Essential for dicing fish and vegetables uniformly.
Citrus juicer Speeds up the juicing process (or just go manual if you don’t mind a bit of a workout).
Fine mesh strainer If you want to remove pulp or seeds from your juice for a cleaner finish.
Plastic wrap or airtight container For chilling the ceviche while it marinates.
- 1 lb raw shrimp peeled, deveined, and chopped into bite-sized pieces
- 1/2 lb firm white fish like tilapia or snapper, diced small
- 1 cup Clamato juice adds depth and a slightly briny tomato flavor
- 1 cup fresh lime juice from about 6–8 limes
- 1/2 cup fresh lemon juice adds brightness
- 1 medium red onion finely chopped
- 2 roma tomatoes diced
- 1 medium cucumber peeled, seeded, and chopped
- 1 –2 jalapeños or serrano chiles finely minced (adjust to taste)
- 1 avocado cubed
- 1/2 cup fresh cilantro chopped
- Salt and pepper to taste
- Hot sauce optional (Cholula or Valentina work great)
- Tortilla chips or tostadas for serving
- Lime wedges for garnish
Marinate the Seafood
Start by placing your chopped raw shrimp and diced white fish in a large glass bowl. Pour over the lime and lemon juice, making sure the seafood is completely submerged. Cover with plastic wrap and refrigerate for about 1 hour, or until the shrimp turns opaque and firm. This is how to make ceviche the traditional way—the acid “cooks” the seafood without heat.
Prep the Vegetables
While your seafood is marinating, finely dice the red onion, tomatoes, cucumber, and jalapeños. Chop your cilantro and cube your avocado, but wait to add the avocado until just before serving to keep it fresh.
Mix it All Together
Once your seafood is “cooked,” drain off about half of the citrus juice to avoid a soupy texture. Then, stir in the vegetables, Clamato juice, cilantro, and a dash of hot sauce if you’re using it. Season with salt and pepper to taste.
Chill Before Serving
Let the ceviche chill together for another 20–30 minutes. This allows the flavors to mingle beautifully. Just before serving, gently fold in the avocado.
Serve It Up
Spoon the ceviche onto crispy tostadas or serve in a large bowl with tortilla chips on the side. Garnish with lime wedges and extra cilantro.
Perfect Pairings
This Mexican ceviche is a natural with icy drinks and crunchy carbs. Here are a few pairing ideas to complete your spread:
- Beverages: A michelada with Clamato or a crisp Mexican lager (like Modelo or Pacifico) works beautifully. You could also opt for a chilled sauvignon blanc or citrusy white sangria.
- Sides: Keep it light with a mango and jicama salad, elote (Mexican street corn), or even a simple guacamole with chips.
- Appetizers: This ceviche pairs well with toothpick appetizers like shrimp-stuffed olives or bite-sized cheese and pepper skewers.
Looking to round out a dinner? Try adding it to a table of cuban dinner recipes, like mojo-marinated pork or black beans and rice. The bold citrus and herbs harmonize across cultures. In fact, ceviche has cousins in other cuisines too—think of it as the Latin American cousin of a Sicilian seafood salad or a Balkan cevapcici recipe served cold and tangy.
FAQs
1. What type of fish works best in this ceviche?
Go for a firm white fish like snapper, halibut, or tilapia. They hold their texture well and absorb the citrus without turning mushy. This is key for any white fish ceviche recipe.
2. Can I use cooked shrimp instead of raw?
Yes, but it will slightly change the texture and flavor. If you're concerned about raw seafood, pre-cooked shrimp works in a pinch—just skip the marination step and mix everything together.
3. What’s the role of Clamato juice in ceviche?
Clamato adds a savory, slightly briny element that enhances the seafood’s natural flavors. It’s especially popular in northern mexican shrimp ceviche recipes and complements the tomato and citrus beautifully.
4. Is this an authentic ceviche recipe mexican in style?
Absolutely. While ceviche varies across Latin America, this version with Clamato and cilantro is closely associated with authentic mexican coastal cooking, particularly in Baja and Sinaloa. It’s one of those ceviche recipes that’s flexible but rooted in tradition.
5. Can I prepare ceviche in advance?
Yes—but it's best eaten the same day. If you want to prep ahead, chop everything in advance and store components separately. Combine and marinate an hour or two before serving.
