INTRODUCTION
Sonora Style Shrimp Ceviche is a fresh, bright, and light seafood dish. It uses raw shrimp cured in lime juice and mixed with cucumber, tomato, onion, cilantro, and a splash of clamato. This recipe is a healthy version of classic ceviche. It is low calorie, low carb, gluten free, and high protein. It can be a lighter option for lunch or a good choice for weight loss plans.
If you like a warm drink while you cook, try the cozy cinnamon spice latte recipe to enjoy a simple treat in the kitchen. cozy cinnamon spice latte recipe
This ceviche cooks in lime juice, not heat, so it keeps the shrimp tender and full of protein. It is easy to make and great for meal prep. The mix of vegetables adds fiber, and the recipe has low sugar. You can serve it with tostadas or a salad to make a balanced meal. This dish is also diabetic-friendly when you skip sweet sides and watch portion sizes.
WHY YOU WILL LOVE THIS RECIPE
- Quick and simple: You need just a few steps and a few hours to chill the shrimp.
- Healthy and high protein: Shrimp gives a lean protein boost with few calories.
- Low carb and gluten free: This is a good choice for low carb plans and gluten-free diets.
- Great for meal prep: Make ahead and keep in the fridge for 2–3 days.
- Lighter option: Fresh vegetables and lime juice make a bright low-calorie meal.
- Versatile: Serve with tostadas, salad greens, or tortilla chips for different meals.
This ceviche gives you a high protein meal that fills you without heavy calories. The vegetables add fiber to help you feel full longer. It is a healthy version of a party dish and also fits everyday meal plans.
HOW TO MAKE Sonora Style Shrimp Ceviche
This section shows the steps and tips to make bright and safe ceviche. Watch the shrimp while it marinates so it reaches the right texture and color. If you want a bold coffee after you finish, the Christmas fireside coffee can make a warm pairing with rich flavors. Christmas fireside coffee
Follow the steps below and keep things cold to make a safe, fresh dish. Serve chilled.
EQUIPMENT NEEDED
- Sharp knife and cutting board
- Large glass or plastic container with cover (do not use reactive metal)
- Mixing bowl
- Measuring cups and spoons
- Citrus juicer or reamer
- Spoon or fork for mixing
- Refrigerator
- Tongs or slotted spoon for serving
Ingredients You’ll Need :
- 1 lb raw shrimp (frozen or fresh), peeled and deveined
- Lime Juice (about 5 limes or more as needed)
- 1 cucumber, diced into small chunks
- 1/3 white medium onion, finely chopped
- 2 small tomatoes, diced into small chunks
- 2 serrano or jalapeño peppers, finely chopped (seeds optional)
- 1/3 cup of fresh cilantro, finely chopped
- 1 cup of clamato juice or V8 tomato juice
- Salt & Pepper to taste
- 1 avocado, diced into small chunks
- Ketchup (according to taste, optional)
STEP-BY-STEP INSTRUCTIONS :
- Cut shrimp into small pieces and place in a plastic or glass container.
- Add lime juice ensuring all shrimp is covered (add more if necessary).
- Cover and refrigerate for at least three hours (preferably overnight).
- Mix all vegetables and set aside in the fridge.
- Once shrimp is cooked through (it will be pink), add the vegetables, clamato juice, salt, and pepper and mix well.
- Serve with tostadas, saltines, or tortilla chips.
- Add a little ketchup to personal servings if desired.
Tips for safety and texture:
- Use fresh lime juice. Bottled juice can work, but fresh juice gives better flavor.
- The shrimp will change from gray to opaque pink. That means it is “cooked” by the acid.
- If you prefer all-cooked shrimp, cook them first and then finish with a short lime soak. This gives a firmer texture.
- Chill well before serving for the best taste and food safety.
HOW TO SERVE Sonora Style Shrimp Ceviche
Serve this ceviche cold. Keep portions small if you are watching calories or sugar. A good serving size is about 4–6 ounces (a small bowl) with a side of salad.
Healthy serving ideas:
- On a bed of mixed greens for a low calorie, balanced meal.
- With a few whole-grain tostadas for fiber and crunch.
- Use sliced avocado halves to hold ceviche for a low-carb plate.
- For a diabetic-friendly choice, skip chips and serve with raw veggie sticks like jicama or cucumber.
Portion control tips:
- Aim for 3–4 ounces of seafood per serving for a light meal.
- Add a cup of salad or steamed vegetables to make a full, balanced plate.
- Limit high-carb chips or crackers if you want a low carb or weight loss friendly meal.
STORAGE & FREEZING : Sonora Style Shrimp Ceviche
Ceviche stores best in the fridge, not the freezer. The texture of cooked shrimp and raw vegetables can change with freezing.
- Refrigerator: Keep in an airtight container for up to 2–3 days. The vegetables will soften and the lime flavor will grow stronger over time. Eat within two days for best texture.
- Freezing: Not recommended. Freezing changes shrimp texture and makes vegetables mushy.
Food safety note: Because this ceviche uses acid to “cook” shrimp, keep it cold and do not leave it at room temperature for long. If shrimp smells off or looks slimy, discard it.
SERVING SUGGESTIONS
- Balanced side: Serve with a green salad dressed in light vinaigrette for a heart healthy plate.
- Low calorie side: Steamed vegetables or a simple cucumber-lime salad keep calories low.
- For extra fiber: Add a scoop of cooked quinoa or black beans on the side for a balanced meal with plant fiber.
- For low carb: Skip chips and serve in lettuce cups or over sliced avocado.
This dish pairs well with simple drinks or light sides. It makes a bright and balanced lunch or a light dinner.
VARIATIONS
- Healthier version: Use less clamato juice and more lime juice to cut sodium and sugar. Increase cucumber and tomato for more fiber and a lower calorie bite. This healthy version reduces processed juice and keeps the dish light.
- High-protein / low-carb version: Use a double portion of shrimp and serve ceviche over greens or in avocado halves. This makes a high protein meal with low carbs and keeps calories in check.
- Air fryer or oven-baked version: If you prefer cooked shrimp, toss peeled shrimp with a little olive oil, salt, and pepper. Cook in an air fryer at 350°F for 5–7 minutes or bake in a preheated oven at 400°F for 6–8 minutes until just done. Let cool, then marinate in lime for 15–30 minutes before mixing with vegetables. This gives a firmer texture and is a good grilled or baked twist for those who avoid raw seafood. For a quick espresso before serving, you can also brew a delicious nescafe gold espresso recipe at home as a strong pick-me-up. brew a delicious nescafe gold espresso recipe at home
Try other swaps:
- Use jalapeño for a milder heat or serrano for more kick.
- Add mango or pineapple for a touch of sweetness and more fiber.
- Replace clamato with low-sodium tomato juice to lower sodium.
FAQs
Q: Is this ceviche safe for people with diabetes?
A: Yes. This ceviche is low in added sugar and can be diabetic-friendly when you skip sweet sides and limit high-carb chips. Watch portion sizes and choose low-sugar beverages.
Q: Is Sonora Style Shrimp Ceviche good for weight loss?
A: It can be. The shrimp is high protein and low calorie, and the vegetables add fiber. Use salad greens or raw veggies instead of chips to keep calories low. This makes it a good option for weight loss.
Q: How long does ceviche last in the fridge?
A: Store in an airtight container for up to 2–3 days. The texture will change with time, so eat it within two days for the best taste.
Q: Can I freeze ceviche?
A: Freezing is not recommended. Freezing ruins the shrimp texture and makes the vegetables soft and watery.
Q: Can I make ceviche with frozen shrimp?
A: Yes. Thaw the shrimp fully in the fridge and pat dry before cutting and marinating. Use fresh lime juice and keep everything cold.
Q: Is ceviche gluten free?
A: Yes. This recipe is naturally gluten free as long as you serve it with gluten-free tostadas or skip chips.
MAKE-AHEAD TIPS FOR Sonora Style Shrimp Ceviche
- Prep vegetables ahead: Chop cucumber, tomato, onion, cilantro, and peppers and store in the fridge in a covered container. This saves time on the day you plan to serve.
- Marinate overnight: For best flavor, marinate shrimp overnight. It saves time and gives deeper flavor.
- Portion into meal containers: Make single-serving bowls for quick lunches. This is great for meal prep and busy days.
- Avocado last: Dice avocado just before serving to avoid browning. Keep whole avocados in the fridge until needed.
- Make a lighter option: If you want a lighter meal prep option for the week, halve the clamato and add more lime and vegetables.
These tips help you save time and make this dish a practical, healthy meal for the week. This ceviche is simple to store and serve, and it makes a bright, protein-rich meal that helps with weight control and balanced eating.
Sonora Style Shrimp Ceviche
Ingredients
Method
- Cut shrimp into small pieces and place in a plastic or glass container.
- Add lime juice ensuring all shrimp is covered (add more if necessary).
- Cover and refrigerate for at least three hours (preferably overnight).
- Mix all vegetables and set aside in the fridge.
- Once shrimp is cooked through (it will be pink), add the vegetables, clamato juice, salt, and pepper and mix well.
- Serve with tostadas, saltines, or tortilla chips.
- Add a little ketchup to individual servings if desired.