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Mexican Ceviche with Clamato and cilantro

Mexican Ceviche with Clamato and Cilantro

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Prep Time 25 minutes
Marination Time 1 hour
Total Time 1 hour 25 minutes
Course Appetizer
Cuisine Mexican
Servings 4

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Marinate the Seafood

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.