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.
- 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
- 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.
- After the shrimp is fully cooked, pink and opaque, strain out the lemon juice that the shrimp was cooked in and discard.
- In a large bowl combine the diced cucumber, tomato, jalapeño, cilantro and red onion. Add in the shrimp. Stir to combine.
- Pour in the Clamato juice and lime juice. Add the seasonings and hot sauce as desired or needed. Stir to combine.
- Serve shrimp ceviche cold. Store in refrigerator in a sealed container for up to 2 days.
READ MORE: Shrimp Ceviche