Another Shrimp Ceviche Recipe

It’s no secret I love Mexican food. I posted a ceviche recipe recently thatI’ve made a few times now and it turns out great. My only complaint with that one is it’s a little light on juice/liquid in the finished ceviche. My wife also loves avocados and asked me to find one that includes avocado. So I stumbled across this recipe that had great reviews and seemed to be exactly what I was looking for. I love cilantro and a whole bunch may seem like a lot, but it works. The peppers will give it a nice medium spice level. 

Pro tip, I use this style vegetable chopper gadget that my wife got off Amazon. It’s awesome for quickly preparing things like salsa, pico, ceviche, etc. 

Here’s the recipe as I made it. 

1# Gulf shrimp, peeled, deveined, and tails removed 

Juice of one whole lemon plus enough lime juice (~9) to measure a total of one cup combined juice

1 Bunch cilantro 

4 Serrano peppers

2 Roma tomatoes, diced

1/2 Medium-large Red onion, diced

1 Jalapeño pepper, diced

1 Medium cucumber, peeled and diced

1 Avocado, diced

1T Clamato

Salt and black pepper to taste

Sugar to taste

Marinade

1. Juice lemon and limes so that you have 1 cup of combined juice.
2. Roughly chop cilantro and transfer to blender.
3. Add a pinch or two of salt to blender.
4. Remove stems from Serrano peppers, roughly chop, and add to blender. 
5. Add enough juice to the blender to allow you to blend the cilantro, Serrano peppers, and salt (I used about 5oz). Pulse the blender a few times, but you don’t want to make a purée; you still want good sized pieces of cilantro leaves.
6. Cut the shrimp into small pieces (I usually cut them into thirds) and transfer to a glass bowl.
7. Pour the blended juice, Serrano, and cilantro over the shrimp along with the rest of the juice, and stir with a spoon until well mixed.
8. Cover the bowl with plastic wrap and put it in the fridge to “cook” for 20 minutes.

Prepare Remaining Ingredients 

1. Finely chop the following ingredients: tomatoes, onion, jalapeno, and cucumber.  Combine in a large bowl.
2. Add Clamato.
3. Check the shrimp to see if the cooking process is complete; they should be opaque. If they’re not done yet, give them a stir and put them back in the fridge for another 10 minutes.
4. Once the shrimp are fully cured, transfer the shrimp and all liquid/marinade to the bowl with the remaining ingredients.
5. Add black pepper and salt to taste. Optionally, you can also add sugar to tame the acidity, but I didn’t add any.
6. Stir to mix well. It’s pretty much ready to serve at this point, but I usually give it another 15-20 minutes for the flavors to meld. 
7. Dice the avocado and add it right before serving.
8. Serve with tostada shells or your favorite corn chips.