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Shrimp Ceviche Cocktail

Shrimp Ceviche Cocktail

This chilled shrimp ceviche cocktail combines cooked shrimp with Roma tomatoes, red onion, jalapeño, cucumber, avocado, cilantro, fresh lime juice, and tomato or Clamato juice. Light, zesty, and refreshing, it makes an easy seafood appetizer with plenty of fresh flavor.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 persons
Course: Appetizer
Cuisine: Latin-Inspired, Mexican-Inspired
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cooked shrimp, peeled and deveined
  • 3 Roma tomatoes, diced
  • 1/2 red onion, finely diced
  • 1 to 2 jalapeños, thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh lime juice
  • 1/4 cup tomato or Clamato juice
  • 1 tbsp hot sauce
  • 1/2 cucumber, diced
  • 1 avocado, diced
  • Salt and black pepper, to taste
  • Lime wedges, for serving

Equipment

  • large mixing bowl
  • cutting board
  • chef’s knife
  • Mixing spoon For gently combining the ceviche
  • Individual serving cups or bowls

Method
 

  1. Chop the cooked shrimp into bite sized pieces, leaving a few whole shrimp aside for topping the ceviche cocktail.
  2. In a large bowl, combine the tomatoes, red onion, jalapeños, cucumber, cilantro, and avocado.
  3. Add the chopped shrimp and gently toss everything together, being careful not to mash the avocado.
  4. Pour in the fresh lime juice, tomato or Clamato juice, and hot sauce. Gently stir until the shrimp and vegetables are evenly coated.
  5. Add salt and black pepper to taste. Adjust the hot sauce if you prefer a little more heat.
  6. Cover and refrigerate the shrimp ceviche for at least 30 minutes so the fresh flavors have time to blend.
  7. Spoon the shrimp ceviche cocktail into individual cups or bowls. Top with the reserved whole shrimp, fresh cilantro, and lime wedges, then serve chilled.

Notes

Use fully cooked shrimp for this recipe.
Reserve a few whole shrimp before chopping the rest so they can be used as a garnish.
Fold the avocado in gently to keep the pieces from becoming mashed.
Adjust the amount of jalapeño and hot sauce depending on your preferred level of heat.
Chill the ceviche for at least 30 minutes so the flavors have time to blend.
Serve the ceviche well chilled in individual cups or bowls.