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Sonora Style Shrimp Ceviche

A fresh and healthy version of ceviche featuring shrimp cured in lime juice with vegetables, perfect for a light meal or meal prep.
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Prep Time 3 hours
Total Time 3 hours
Servings: 4 servings
Course: Appetizer, Dinner, Lunch
Cuisine: Mexican, Seafood
Calories: 150
Ingredients Method Notes

Ingredients
  

Seafood
  • 1 lb raw shrimp (frozen or fresh), peeled and deveined
Citrus & Juices
  • 5 limes Lime Juice (about 5 limes or more as needed) Use fresh juice for better flavor.
  • 1 cup clamato juice or V8 tomato juice For a healthier version, use less clamato.
Vegetables
  • 1 cucumber cucumber, diced into small chunks
  • 1/3 cup white medium onion, finely chopped
  • 2 small tomatoes, diced into small chunks
  • 2 small serrano or jalapeño peppers, finely chopped Seeds are optional based on spice preference.
  • 1/3 cup fresh cilantro, finely chopped
  • 1 avocado avocado, diced into small chunks Dice just before serving to avoid browning.
Seasonings
  • to taste Salt & Pepper
  • to taste Ketchup (according to taste, optional)

Method
 

Preparation
  1. Cut shrimp into small pieces and place in a plastic or glass container.
  2. Add lime juice ensuring all shrimp is covered (add more if necessary).
  3. Cover and refrigerate for at least three hours (preferably overnight).
  4. Mix all vegetables and set aside in the fridge.
Assembly
  1. Once shrimp is cooked through (it will be pink), add the vegetables, clamato juice, salt, and pepper and mix well.
  2. Serve with tostadas, saltines, or tortilla chips.
  3. Add a little ketchup to individual servings if desired.

Notes

Chill well before serving for the best taste and food safety. Use fresh lime juice for optimal flavor.