Clamato Shrimp Ceviche
1 lbraw peeled shrimp- i use the little ones but any size works as long as you chop it
1 mediumred/purple onion
1jalapeno or serrano pepper
1big handful chopped fresh cilantro
1/2 Tbspeach: garlic powder and onion powder
1 tspcrushed dried oregano
1 tspsalt and pepper
a fewshakes/squirts of valentina sauce or tapatio hot sauce
How to Make Clamato Shrimp Ceviche
- 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.
- 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.
- 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.
- 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.