Shrimp Ceviche

Shrimp Ceviche is something I've been making for years and my family loves it. We honestly NEVER get tired of this! It's the perfect dish for a HOT summer day! This is also a great dish for hosting! You can double the batch and make a huge bowl for a large crowd!

Ceviche is so versatile and can be made in many different ways. I am excited to share the few different ways we make it, starting with this easy basic one. I like to use pickled jalapenos instead of fresh sometimes, as I think it adds a zesty unique flavor. I also love to use green onions instead of purple sometimes.

You can swap out the shrimp and use cod, tilapia, red snapper, or any white flaky fish that you love. I will share another recipe we use often where the shrimp cooks in the lime juice. Let me know what you think if you make this!

Shrimp Ceviche

• Large bowl

• 2 lb Shrimp (Wild-caught frozen shrimp from costco)

• 8 whole Limes

• 4 whole Tomatoes

• 2 whole English Cucumbers (or 3 regular)

• ⅓ whole Purple Onion

• 2 whole Avocados

• ¾ cup Pickled Jalapenos

• 1 bunch Cilantro

• 1 cup Clamato

• 2 teasp Salt ((or more to taste))

• 2 tbsp Jalapeño juice

Garnishes

• tostada shells

• saltines

• tortilla chips

• hot sauce like cholula

• more avocado slices

1. Take the shrimp out of the freezer to defrost. You can speed this process up by running under warm water for a bit, then let it drain in the sink while you cut everything else.

2. Peel the cucumbers with a vegetable peeler and cut in half lengthwise. Scrape the cucumber seeds out with a spoon and discard. Then chop the cucumbers.

3. Chop the tomatoes, cilantro, and purple onion and add to to a giant bowl. Also chop the avocados but set those aside to add last.

4. Add the defrosted shrimp to the bowl, then add the chopped jalapeños.

5. Cut the limes in half then use a lime squeezer to juice all the limes into the bowl.

6. Add 1 cup of clamato.

7. Add 2 tablespoons of the jalapeño juice from the bottle.

8. Add the 2 teaspoons of salt and with 2 wooden spoons, mix everything together really well.

9. Lastly, gently toss in the chopped avocado. You want to do this as the very last step because it can rub off on the other vegetables if over-mixed.

-I prefer to use larger shrimp, however, wild-caught shrimp isn't available everywhere. I like to use this one from Costco because it's a 2-pound bag and reasonably priced. If you don't have a preference to use wild-caught, then I recommend getting a 2-pound bag of the regular size vs. the mini gulf size shrimp I use here.

-To make this Whole 30, omit the clamato and replace it with 1/4 cup of tomato sauce.

-Clamato is already salty, I have you add in 2 tsp. of salt but you'll need to taste it until you get the desired saltiness. Don't want to oversalt.

-We often switch out the purple onion for green onion too. If you do this, use a whole bunch of green onion. It was hard for me to pick either purple or green in this recipe because we love to alternate with either one each time we make it. But I love how the purple onion adds beautiful color! :)

-If you like it spicier, you can add more jalapeños.

Serve in a bowl with your favorite tostada shells or tortilla chips and of course, extra avocado! 

Enjoy!

Main Course

Mexican