Mexican Ceviche
Ingredients
- 5 large lemons, juiced ⓘ
- 1 pound jumbo shrimp, peeled and deveined ⓘ
- 1/4 cup chopped fresh cilantro, or to taste ⓘ
- tomato and clam juice cocktail ⓘ
- 2 white onions, finely chopped ⓘ
- 1 cucumber, peeled and finely chopped ⓘ
- 1 large tomatoes, seeded and chopped
- 3 fresh jalapeno peppers, seeded and minced ⓘ
- 1 bunch radishes, finely diced ⓘ
- 2 cloves fresh garlic, minced ⓘ
- tortilla chips ⓘ
Instructions
- 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 30 minutes, or until opaque and slightly firm.
- Add tomatoes, onions, cucumber, radishes, and garlic; 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.
Nutrition & Diet Analysis (per serving)
339
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).