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–+ servings

Mexican Ceviche

Chef's Pencil Staff
This Mexican ceviche recipe is a combination of jumbo shrimps & lime juice served on tortilla chips with cucumber, tomato, onion, and fresh cilantro.
4.91 from 64 votes
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Prep Time 30 minutes
marinating time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Mexican
Servings 8 servings

Ingredients
 
 

  • 1 pound jumbo shrimp peeled, deveined
  • 5 large lemons juiced
  • 2 white onions finely copped
  • 1 large tomato seeds removed and cubed
  • ¼ cup fresh cilantro finely chopped
  • tomato and clam juice cocktail (clamato)
  • 3 fresh jalapeno peppers seeds removed and minced
  • 1 bunch radishes finely chopped
  • 1 cucumber peeled and finely chopped
  • 2 cloves fresh garlic minced
  • tortilla chips

Instructions
 

  • Begin by placing your shrimp in a bowl (you can either chop them or leave them whole, it's up to you) along with the lemon juice and leave in the fridge for about 30 minutes for the shrimp to marinate until opaque and firm.
  • Next, add in the onions, tomatoes, radishes, cucumber and garlic. Combine well.
  • Add cilatro and chopped jalapenos to your liking. Keep in mind that the heat from the jalapeno will intensify as the mixture marinates.
  • Add the tomato and clam juice and combine. Then cover and put the mixture in the fridge for about 1 hour to marinate.
  • Serve chilled with tortilla chips and enjoy!

Notes

Ceviche
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