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Shrimp Ceviche


Article by Kate Baxendale

Photography by Provided

Ceviche is the perfect recipe to make in the summer when it's too hot to cook. It's loaded with fresh flavors and can be served as an appetizer, a side dish or as the main course. Blogger Serene Herrera of House of Yumm shares this colorful shrimp ceviche recipe that's great with tortilla chips on a hot day.

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  • 1 lb shrimp, peeled, deveined, tails removed, chopped
  • ½ cup lemon juice, freshly squeezed
  • 1 cucumber, peeled, diced
  • 2 roma tomatoes, diced
  • ½ cup red onion, diced
  • 1 jalapeño, seeds & membranes removed, diced
  • ½ bunch cilantro, diced
  • ¼ cup lime juice
  • 1 cup Clamato Juice
  • hot sauce, as needed
  • ¼ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp ground black pepper


  1. Add the cleaned and chopped shrimp into a medium size bowl. Add the lemon juice, ensure that the shrimp is completely covered with juice. Cover the bowl and place in refrigerator for 3 hours to overnight.
  2. After the shrimp is fully cooked, pink and opaque, strain out the lemon juice that the shrimp was cooked in and discard.
  3. In a large bowl combine the diced cucumber, tomato, jalapeño, cilantro and red onion. Add in the shrimp. Stir to combine.
  4. Pour in the Clamato juice and lime juice. Add the seasonings and hot sauce as desired or needed. Stir to combine.
  5. Serve shrimp ceviche cold. Store in refrigerator in a sealed container for up to 2 days.

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