Mexican Ceviche

Easy and Delicious to prepare Mexican Shrimp Ceviche. 

Total Time: 120min Prep Time: 30min Cooking time: 30min Yield: 8 servings


6 large lemons juiced
 1/2 cup chopped fresh cilantro
 Tomato and clam juice cocktail
 2 white onions chopped
 1 1/2 cucumber, peeled and chopped
 1 1/2 lbs jumbo shrimp, peeled and devine
3 fresh jalapenos peppers chopped
 1 large tomato chopped
 Tostadas or tortilla chips
 ½ avocado peeled and cut into sliced


Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 45 minutes, or until opaque and slightly firm. Add tomatoes, onions, and cucumber; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour.  Serve chilled with tortilla chips or mexican tostada and avocado sliced

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