Mexican Shrimp Ceviche with Clamato is a bright, refreshing dish that’s perfect for warm weather. This version keeps things simple and authentic: fresh shrimp cured in citrus, chopped vegetables, cilantro, a little heat, and a splash of Clamato for depth. It’s fast to make, easy to scale, and ideal for serving with tostadas, tortilla chips, sliced avocado, and your favorite hot sauce.
Personally, I don’t eat shrimp every day, but I’ll always make an exception for ceviche. The best ceviche I’ve tasted was in Ensenada, and this recipe aims to capture that same balance of tart citrus, fresh vegetables, and subtle brininess. The secret ingredient here is Clamato — just a little adds savory complexity and rounds out the flavor without overpowering the citrus. If you don’t have Clamato or prefer not to use it, the ceviche will still be delicious.
How to Make This Mexican Shrimp Ceviche with Clamato
This ceviche is fast: about 20 minutes of active prep. The shrimp are “cooked” in citrus juice, which firms and whitens the flesh and gives the dish a bright, clean flavor. Follow these steps for best results.
- Cut the shrimp into small, bite-sized pieces and place them in a large mixing bowl.
- Squeeze the juice of 2 lemons (or 3–4 limes) over the shrimp. Sprinkle in about 1/4 teaspoon of salt.
- Toss the shrimp thoroughly in the citrus juice and salt so the pieces are well coated. Press the shrimp down to the bottom of the bowl, ensuring they are mostly covered by the juice.
- Cover the bowl and refrigerate for about 15 minutes to allow the citrus to “cook” the shrimp. The shrimp should become opaque and firm.
- While the shrimp cures, chop 1 tomato, 1/4 cup white onion, 1/4 cup fresh cilantro, and mince 1 jalapeño or serrano pepper (remove seeds if you prefer less heat).
- After the shrimp has cured, remove the bowl from the fridge and discard the cover.
- Add the chopped tomato, onion, cilantro, jalapeño/serrano, and about 2 tablespoons of Clamato juice. Mix everything until evenly combined.
- Taste and adjust seasoning with additional salt as needed.
- Serve chilled with tostadas or tortilla chips, hot sauce, and fresh avocado slices. An ice-cold beer, margarita, or michelada pairs wonderfully.
Mexican Shrimp Ceviche with Clamato – Tips & Tricks
- Buy shrimp shelled, cleaned, and deveined to save time. Small to medium shrimp work best for ceviche.
- If you prefer, you can briefly boil the shrimp instead of curing them in citrus: plunge shrimp into boiling water for 1–2 minutes until just opaque, then immediately cool in an ice bath before proceeding with the recipe.
- Clamato adds savory depth—use sparingly. If you don’t have Clamato or prefer not to use it, omit it and increase the citrus by a small amount or stir in a few drops of fish sauce or a pinch of sea salt to add umami.
- Adjust the heat by using jalapeño for milder spice or serrano for more kick. Removing the membranes and seeds reduces heat significantly.
- For best texture, don’t over-marinate: 12–20 minutes is usually enough to “cook” small shrimp with citrus. Longer marinating can make the shrimp rubbery and will start to dilute the fresh crunch of the vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Note that the texture and brightness will diminish over time as the citrus continues to affect the shrimp and vegetables.
Ingredients
Servings: 2 | Prep: 20 mins | Total time: 20 mins
- 12 oz uncooked, deveined shrimp
- 1 tomato, chopped
- 1/4 cup white onion, chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 lemons (or 3–4 limes)
- 1 jalapeño or serrano pepper, minced
- Salt, to taste (start with 1/4 tsp)
- 2 tbsp Clamato juice (optional but recommended)
- For serving: tostadas or tortilla chips, hot sauce, fresh avocado slices, and a cold beer or michelada
Instructions
- Cut shrimp and place in a bowl. Add citrus juice and salt; toss to coat.
- Press shrimp down so pieces are submerged in juice. Cover and chill 15 minutes.
- Chop tomato, onion, cilantro, and jalapeño while shrimp cures.
- Remove cover, add vegetables and Clamato, and mix thoroughly.
- Adjust salt and heat, then serve immediately with tostadas, chips, avocado and hot sauce.
Nutrition
Calories (approx.): 260 kcal per serving. Nutrition values are approximate and intended as a guideline.
Other Latin-inspired recipes you’ll love
- Creamy Salsa Taquera Anaranjada
- Salsa Verde
- Chile de Árbol Salsa Taquera
- Pickled Red Onions (Cebolla Curtida)
- Escabeche (Spicy Pickled Jalapeños and Carrots)
- Chunky Spicy Guacamole
- Chicken Quesabirria Tacos
- Queso Fundido Stuffed Jalapeño Tacos
If you make this Mexican Shrimp Ceviche with Clamato, tag @thisisavocado_ on Instagram and use the hashtag #thisisavocado — seeing your recreations is always a joy.
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Categories: mexican, mains