Clamato Shrimp Ceviche Recipes

Steps:

• 1. Cut up all of the shrimp into little pieces and add to a large mixing bowl with the fresh squeezed lemon juice. Put it in the fridge to let the acid from the juice "cook" the shrimp.
• 2. Finely dice the tomatoes and add to the bowl of shrimp. Return the bowl to the fridge every time you finish chopping and adding an ingredient. This keeps it cold but allows everything to soak up juice and add flavor to the shrimp as it "cooks" Finely dice the onions, add to the bowl. Mince the jalapeno, seeds removed, and add to bowl. Mince the garlic cloves, add to the bowl.
• 3. Once the shrimp is pink, drain a few big spoonfuls of the juice and add in all of the seasonings. Then add in the clamato, cilantro, hot sauce and stir.
• 4. The longer it sits in the fridge, the better it will taste. Minimum I like to leave it is a few hours. Also, this is pretty mild, if you want it more spicy, just add another pepper. It'll be hotter to begin with if you use a serrano pepper over a jalapeno. Serve on tostada shells- It is amazing with avocado spread on the tostada before spooning the ceviche on. I won't eat it any other way. Enjoy!!

Steps:

• Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside.
• Squeeze the remaining limes into another bowl. Add remaining salt and pepper.
• Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer.
• Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.

Steps:

• In a bowl, combine shrimp, onion, jalapeno, cucumber and cilantro.
• Add lime juice and Clamato®; toss to mix well.
• Chill in refrigerator 20-30 minutes.
• Serve cold with tostadas (hard tortillas) or soda crackers.

Steps:

• Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can "cook" in the lime juice (any less and it won't cook, any more and it toughens).
• Meanwhile, in a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions and serrano chile to incorporate evenly. Transfer the mixed vegetables into the shrimp bowl and mix well to incorporate. Season the ceviche with some salt. Serve with saltine crackers, bottled hot sauce and lime wedges if desired.

Steps:

• Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
• Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
• Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
• Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
• To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.