Ceviche Recipe (VIDEO)
Ceviche is so fresh and loaded with shrimp, tomatoes, cucumbers, and avocados; all marinated in fresh lime juice. For this Mexican Shrimp Cocktail, you can use raw shrimp or cooked shrimp meat (if you want to cut the prep time way down).
Ceviche is an appetizer we’ve probably made a hundred times and it’s among our favorites, right up there with Cowboy Caviar and the wildly popular Guacamole. Shrimp Ceviche is a major crowd-pleasing recipe.
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Shrimp Ceviche
We got this authentic Mexican ceviche recipe from one of our readers, Blanca Villasenor. The secret ingredient for the best ceviche is Clamato juice which melds the flavors together and makes it one of the freshest and most satisfying appetizers you will try. Thank you so much Blanca for generously sharing your traditional family recipe with us!
Watch the Video
Watch Natasha make this classic Restaurant-style Ceviche. We’ve been loving this recipe for years and have been fine-tuning it over the years. I don’t think I’ll ever get tired of this recipe. Also, it’s a true story that my husband and I can polish off the entire batch in one evening in lieu of dinner!
What is Ceviche?
Ceviche has many names including cebiche, seviche, or sebiche. The origin is debated but thought to have it’s roots in Peru. It is a seafood cocktail using fresh fish that is marinated or “cooked” in a large amount of lime juice. It also includes tomatoes, onion, cilantro, and some form of spice or pepper. We love bulking it up with fresh diced cucumber and diced avocado.
How to Cook Shrimp? If you are starting with raw shrimp and want to pre-cook it before adding it to Ceviche, see our Boiled Shrimp Recipe.
How to Make Ceviche
- Put chopped shrimp in a large bowl and stir in 1 cup of fresh squeezed lime juice. Refrigerate and marinate (1 1/2 to 2 hours for raw shrimp and 15 minutes for cooked shrimp).
- Dice remaining vegetables: cucumber, avocado, tomato, onion, jalapeno, and cilantro.
- Once the shrimp are done marinating, stir in the diced vegetables and Clamato juice.
Pro Tip: A speedy tip for making Ceviche is to dice everything up using a food chopper. You’ll get everything chopped up in less than 5 minutes. My husband literally puts everything he can on that chopper. He’s become super efficient with the many batches of ceviche we’ve enjoyed over the years.
Variations
There are so many ways to make this and different regions will make it differently (i.e Peruvian Ceviche versus Mexican Ceviche). The biggest differences are in the types of seafood used.
- Fish Ceviche – instead of shrimp, you can try fresh white fish diced into small pieces. Some options include halibut, sea bass, or snapper. Scallops are also a popular option. Always use the freshest fish, keep it on ice in the refrigerator, and make ceviche the day you purchase it.
- Raw Shrimp – If using raw shrimp, it should be super fresh and purchased from a trusted source (preferably shrimp labeled “wild caught”), and enjoy the ceviche the first day it is made.
- Cooked Shrimp – I’ll be the first to admit that I love using cooked shrimp meat for ceviche. With a 15-minute marinating time, it’s a no-brainer for me. I also love that shrimp meat is often wild-caught and typically comes at a lower price tag than whole shrimp, plus there is zero peeling or deveining required. Sign me up!
Safety Tip: The USDA recommends cooking seafood thoroughly to minimize the risk of food born illness, especially for at-risk groups including pregnant women, children, older adults, and those with weakened immune systems. This is another reason we prefer using cooked shrimp.
Is Ceviche Safe to Eat?
If you’re new to ceviche, you may be wondering – is ceviche still raw? Marinating shrimp in fresh lime juice essentially cooks the shrimp due to the high acidity of lime juice.
Use pre-cooked shrimp if you are uncomfortable with raw shrimp or want to save a ton of marinating time (and it will taste just as good). With small cooked shrimp salad meat, you don’t even have to dice it! In either case, rinse the shrimp and thoroughly squeeze or pat dry with paper towels to remove excess moisture so your cocktail isn’t watered down.
Make Ahead
Ceviche is best enjoyed the same day it is made since the cucumbers and tomatoes are vibrant and crisp, but leftovers do keep well.
Refrigerate leftovers right away. Refrigerate for up to 1 day if you used raw seafood and refrigerate for up to 2 days if you used cooked shrimp.
Fresh Ceviche always induces major cravings – it’s just mouthwatering good. I hope this becomes a new favorite for you! Let me know if you make your salsa differently. Do you use cooked or fresh shrimp or another type of seafood?
More Shrimp Appetizers
Can you tell we love Shrimp Recipes by now? These are some of our top-rated Shrimp Appetizers that we make on repeat:
- Shrimp Cocktail with the Best Sauce
- Shrimp Spring Rolls
- Coconut Shrimp
- Shrimp Cakes with Lemon Aioli
- Avocado Shrimp Cucumber Bites
- Stuffed Shrimp
Ceviche Recipe
Ingredients
- 1 lb shrimp , (raw or cooked) peeled, deveined and diced
- 1 cup lime juice, from 6 limes
- 1 cucumber, peeled and diced
- 2 avocados
- 3 roma tomatoes, diced
- 1 red onion, diced
- 1/4 bunch cilantro, chopped
- 1 jalapeno, seeded and minced
- 1 cup Clamato juice, (use "picante" version for spicier salsa)
Options To Serve:
- 16 Tostadas , (or tortilla chips)
- Hot Sauce, (Tabasco or Cholula)
Instructions
- Dice shrimp and place into a large glass (non-reactive) bowl. Squeeze 1 to 1 1/4 cups lime juice from 6 limes over shrimp. Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours for raw shrimp or until no longer translucent and marinate 15 minutes for cooked shrimp), stirring halfway through.
- Chop the vegetables: cucumber, avocado, tomatoes, red onion, jalapeno and cilantro. A food chopper will make this process much faster.
- When shrimp are done marinating, add vegetables to the bowl along with clamato juice and stir to combine. Serve with hot sauce if desired along with tortilla chips or over tostadas.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Great Recipe… I did buy the Clamato though but left it out at the last minute because I read the ingredients and it has MSG in it… I know MSG makes things taste great but healthwise, I have opted out of MSG for many years. Otherwise, thanks for the recipe!
You’re welcome, no worries! I’m glad you enjoyed it.
GREAT recipe!!! I’m living in Mexico, so all of the ingredients were super fresh and easy to get! The only thing I do different is not add the avocado till I’m ready to eat it, it retains it’s freshness longer!
Thanks!!!
Thank you for sharing, Connie! I’m glad you enjoy the recipe!
This terrifies me. I can’t get over raw fish in citrus – which I know supposedly cooks it. It’s just not for me.
We’ve been looking for a great ceviche recipe. At long last!!!
Thank you, Natasha!
From Salt Lake City, UT
You’re very welcome, Diane!
This is the easiest and BEST ceviche recipe I have found thus far! Now I can have ceviche whenever I want in a snap (so-to-speak). I use cooked “salad” shrimp, which makes it even faster and easier. I’ve made it several times now and it is always perfect!
Thank you, Natasha!
I’m so glad to her that you love the recipe, N.C. Thank you for sharing.
Hubby and I loved this fresh twist on “salsa.” I cooked the shrimp first and added 1/2 the Clamato juice it called for. It was delicious with tortilla chips. Will definitely put this in appetizer rotation! Thank you!!!
You’re welcome! I’m so happy you enjoyed it, Annette!
This was very tasty and full of flavor. Nice lunch on a hot Florida afternoon! Thanks Natasha!
Hi Connie! Thank you for sharing. I’m glad you liked the recipe!
This recipe is phenomenal. I used cooked salad shrimp and made a small test batch. We loved it and will be making it for our family when they come visit next week.
What a treat! I keep all these ingredients in my kitchen anyway (except the Clamato), so > can 2hip up a batch whenever I want.
Thank you!
Hi Nance! I’m so glad you loved it! Thank you!
I’ve never made it with shrimp, this sounds interesting. I’ve always made it with halibut cheeks. I highly recommend trying halibut. Just remember to clean out the tendon(?) in the cheeks. Next time -shrimp
Hi Natasha,
I love Cerviche and I was quite surprised to see one of your followers suggested adding Clamato Juice!
Well, I tried it and I love it!
Makes it even better. Thank you. 💕
That’s so great! Thank you so much for sharing that feedback with us, Gloria!
First time making this recipe. It was amazing!!! The avocado made all the difference by making the Cerviche a bit creamy and dreamy !!! Everyone loved it !! Will me making this often !
That’s wonderful, Brooke! Thank you for sharing.
I made this with fresh salad shrimp and the first day it was delicious! Second day the shrimp were dried out from the lime juice and tasted fishy. Wondering if I should drain some of the juice after marinating for a few hours?
Hi Mary! The fishy smell can be concerning and I would wonder if the shrimp went bad. When using raw shrimp, it should be super fresh and purchased from a trusted source (preferably shrimp labeled “wild caught”). I recommend enjoying the ceviche the first day it is made, the longer it sits in the the juices, the more the texture can change. I don’t know how it will keep without the juices from the marinade.
I found it to have alot of juice as well. I drained some of it out before I stored in the fridge. The next day, the juice as back, lol. But, still delicious!
Had this today. Absolutely phenomenal. Just need to weigh out what a serving is so I keep calories in check!!
I’m so happy you loved it, Jen!
I made this for an event, I used small cooked shrimp and added a little more hot peppers. This was delicious and very much enjoyed by all my guests and my family. I will definitely put this in my recipe library, until I received your cookbook!
Hi Linda! That’s great to hear. Thank you for sharing. I’m excited for you to get your copy of the cookbook.
Love this! I have now made it both ways – with raw and with cooked shrimp and both are delicious. Natasha is right that a big bowl is better, the flavors are so fresh and tasty everyone will eat more than you think!
Thank you for your lovely review and comment, Sue!
Dear Natasha . First, Thank you so much for lots of delicious recipes ! And this one sounds just perfect for a hot Summers day ! But I live in Norway, and here it is difficult to find that Clamato Juice – it is not in any store near me. Is there a nice substitute you can recommend ?
Hi Anne! You’re very welcome! Clamato is essentially tomato juice with clam juice, salt, and spices added for flavor. You could look at making your own using those ingredients or if you can find V8 juice, that would work too.
Thank you so much for your quick answer , but there is no V8 here either . But I read somewhere that I can mix ordinary tomato juice half-and-half with Worcester sauce. Or do you maybe have another nice sauce I could use ? Mix Tomato sauce with lemon juice, e.g. ? Lime juice ?
You’re welcome, Anne! I do not have a recipe for anything like that. You can find one with a quick search online. You may find this clamato juice recipe to be a helpful resource.
Thank you again, Natasha – I will make this as my next dinner , that`s for sure – I will find a way ! 🙂
Go for it and enjoy!
Hi Ann, I’m American living in England and it’s always so difficult to find my American products that I use. My suggestion for you is to Google Clamato Juice and/or Google American groceries online then search for Clamato. Or even another way is to search “Where in Norway can I find Clamato Juice” Good Luck! Sharon
Here is what I do. Do as recipe above instructs EXCEPT boil shrimp until cooked.save 1 cup of “shrimp juice”, let it cool. Cool shrimp in ice water. Add shrimp juice to recipe and also add ketchup. I start with 1/4 cup and add until I like the taste. It helps take away the citrusy taste that sometimes can be overwhelming. You can add Chile powder to spice it up. Hope this helps…
Thank you so much for sharing that with us, Tish!
I made this last night, and my husband and I ate the entire thing for supper! It was delicious! Thanks so much, Natasha!
You’re welcome, Susan! I’m so glad it was enjoyed.
I made this yesterday as part of my family dinner, it was everything Natasha said it was. This is a fantastic dish! I’ll be making this again and again. For those who asked about a substitute for the clamato, I bought V8 and clam juice and made my own “clamato” with about 3/4 cup V8 and 1/4 cup clam juice. I tasted it before adding my clamato and it was delicious without it, and delicious with it. This recipe is another Winner! Winner! Winner! from Natasha’s Kitchen! Thanks Natasha!
So glad to hear that, Steven! Thank you for sharing with us.
As there are only 2 of us we made half of the recipe – big mistake, like you, we could probably have eaten the whole amount! I love all your recipe’s although one or two of your ingredients are hard to find in England.
Hi Anne! Thank you for trying my recipes! I’m so glad you are loving them!
What a hit! I am actually not a shrimp fan, but my family and friends are. I made this for a gathering last night; everyone LOVED it (even me). It was easy to make and delicious. Thanks, Natasha.
That’s wonderful, Jana! So glad to hear that.
Hey girly! Yum! I love all your recipes so far! Real food! Real ingredients in my kitchen! Hey. My mom made authentic ceviche since I was a kid. We use almost all the same things except we use clam juice and ketchup. 🤣 Salt and pepper to taste. Some garlic powder too. 😊
Hi Gina! Thank you. I’m glad you are enjoying the recipes.
Looks easy and delicious, Sharks was the towel for you used to wipe your hands.
I got to watch the video this morning as it was introduced. I’m printing the recipe now, and I’ll probably make it this weekend. The recipe looks so delicious, healthy and nutritious! I can’t wait to have some! I can’t wait for my garden tomatoes to arrive! Thanks Natasha! Another Winner! Winner! Winner! Recipe!
Thank you so much for watching live, Steven! I hope you love this recipe!
I will make this for sure. You and your family are crazy make smile and is fun to see you all having a good time. Thanks
Thank you, Elzbieta!
How do you get 665 grams of sodium in this recipe? Where from? We’re trying to watch the salt. Is there something I can leave out or substitute so it’s not a problem. Thank you.
Hi Kate! It’s from the Clamato juice. If you can find it in low sodium you can use that, or look for low sodium V8 juice, that would be the next best.
I’ve only had this one’s from a Spanish friend of mine and I don’t recall the shrimp being raw. The recipe says raw or cooked but I would assume you cook it am I not correct?
You can use cooked or raw shrimp in this Mexican shrimp cocktail. I have tried both and I prefer cooked.
The acidity from the limes cooks raw shrimp, it’s the traditional method.
I make this very often everyone loves it. We use spotted bass from a local lake along with shrimp I just put them in separate bowls in the lime juice. I also use some Tejin for seasoning. Either way great recipe. I make a giant bowl every time.
Thank you so much for sharing that with me, Mathew! I’m so glad you enjoyed it!
When I make ceviche at home, I
make it the traditional Peruvian way with wild caught fresh, firm fleshed white fish (depending in availability), marinated in fresh lime juice, aji amarillo, aji lima , or rocoto, depending on availability, and salt.
Served with deflamed slivered red onions on the top, cancha (Andean toasted corn, similar to corn nuts but don’t destroy your teeth), a slice of sweet potato for contrast, maiz choclo (starchy large grains of corn), served on lettuce leaves.
It’s traditional in Mexico to use tomato products in their ceviche-different style and adaptations.
I’ve had ceviche both ways and love both. My favorite has to be Peruvian ceviche though-so many happy memories tied to that dish.
I like to make it with scallops also and I always dice up some mango and add that also. I’ve done it with grapes also. Just adds a touch of sweet.
Sounds good, I’m sure those are great too, thanks for sharing that with us.
I thought it was good, but added a little brown sugar to cut through a touch of the acidity. Also Zing Zang makes a great substitute for Clamato, it’s what I had.
I always eat civiche with homemade eel sauce! It’s perfection… adds the sweet you need. Try it! 😊
Hi Natasha! After I mix the veggies and juice into the shrimp, is it ok to keep in the fridge for a few hours? We won’t eat this till later so I’m worried that the ceviche will be soggy.
Hi Izzy, I imagine that should work. We haven’t tried it longer than 1.5 to 2 hours.
Needs a pinch of salt and a few dashes of Worcestershire 👍
Great dish to make if you’re having some friends or neighbors over for a few beers in the summer.
It is debated if is peruvian or spanish, but not mexican for sure… still good 5stars
I’m so happy you enjoyed that.
Someone asked what to sub out for Shrimp due to shellfish allergies. Suggestion was Scallops….N O !!!! It is also in the same category as shrimp when it comes to allergies (crustaceans and mollusks)
Sub out fish, but commercially frozen as the below grade temperature kills harmful bacteria.
Any kind of white fish!!! It doesn’t have to be shellfish. When you go to an authentic Mexican restaurant, most ceviche mixes are comprised of shrimp and/or some sort of white fish. Hope that helps! Enjoy!
can I store this in the fridge? If so how long?
THANKS FOR THIS AWESOME RECIPE!
Hi Geneva! You’re welcome! This recipe is best fresh!
I make a big batch and eat it for 3 days. I also add scallops. Omitting the Clamato. Better fresh but still really good the next day.
Is there a replacement for Clamato juice? I only see the one brand that has MSG in it. Recipe looks like it would be delicious!
Hi Lisa, if we don’t have it on hand, we have often left out the clamato juice and just used lime juice and served with hot sauce (Tabasco is our favorite for ceviche).
I want to make your ceviche but we don’t get clamato juice in our shops. What can I use instead?
Hi Maryke, if we don’t have it on hand, we have often left out the clamato juice and just used lime juice and served with hot sauce (Tabasco is our favorite for ceviche).
Tomato juice is just as good. I’ve done it this way several times.
That’s great to know, thank you!
I made this Ceviche but it turned out to have way too much liquid although the flavor was great. Should I have drained some of the lime juice?
Hi Gwen, you can certainly drain some of the liquid.
We made it last night according to recipe and it was very wet. We poured off at least half and it was still too wet.
If there is a lot of liquid pour it out and put it in a glass with some vodka. Excellent summer drink.
Have made this several times. I always drain some of the liquid.
heyy I recommend you to do a Peruvian ceviche recipe and I hope you could put Mexican ceviche as title because you can confuse 🙁
Hi Ari, thanks for your suggestion.
Hm this isn’t ceviche, is more like a salad. Real ceviche is peruvian and doesn’t contain tomatoes or cucumber. The peruvian ceviche is fish, lemon, salt, pepper, cilantro, onion and you can put sweet potato and corn as an extra. Natasha, I hope you put a real ceviche recipe or edit the title as “mexican styled ceviche” bc this isn’t the original. PD: a guy in the comments put that in Peru we “cook” the fish 2 minutes and no… is a little more, you don’t want to get a bacteria lol! Maybe 15 minutes if you cut the fish in medium pieces
Do you have a go to recipe for mediterranean cold lentil salad?
Hi Kelly, I don’t have a recipe for that yet but thanks for the idea and suggestion. I’ll try to add that to our list.
It came out quite acidic….I only used 5 limes!
Hi Ana, that is expected with ceviche. You need enough lime juice to cover the shrimp usually, but if you have larger very juicy limes, you can get away with using less.
This is almost identical to how I’ve been making Mexican ceviche for years except that I skip the Clamato and add hot sauce and a splash of Worcestershire to the lime juice. Every time I serve it at parties, it is gone in no time! For parties, I usually use the pre-cooked rock shrimp as it is more affordable and it seems to hold longer. I will also make a Peruvian style ceviche for just our immediate family but that one has Hominy and sweet potato in it and no tomato or cucumber. It is very different but still delicious.
Thanks for sharing that with us, Nancy! Good to know that you also use a similar recipe to this one.
The best ceviche is from Peru to me it’s not ceviche but turns to a salad when you add tomatoes and cucumbers and avocado
Thank you so much for sharing that with me. I hope you give our recipe a try!
We don’t like avocado. Any suggestions for a substitute?
Hi Laurie, you could still make this without avocado and just add a little more of everything else.
What are the best corn tortillas to toast? This recipe sounds fabulous and I can’t wait to try it for guests next week!
Hi Elaine, we enjoy the yellow corn tortillas. See how we toasted them to make tostadas.
As a keen follower of Natasha, I truly look forward to and enjoy her presentations, I’m happy and love them😛
I’m glad you’re enjoying my recipes!
Is there anything else besides Clamato juice to put in the Seviche?
Hi, we have often left out the clamato juice and just used lime juice and served with hot sauce (Tabasco is our favorite for ceviche).
(non-metamixing bowl.
great recipe!
Editing not so much!
This is a great recipe! I love ceviche made with Argentinan shrimp and scallops so I modified it a tad. Rather than adding avocado to the veggie mix, I added it on top of the ceviche and an air fried tostada with a smear of mayo. Yum yum for Cinco de Mayo!
Thank you so much for sharing that with me.
Thank you for your recipes,
I made the shrimp ceviche, it was delicious, my neighbors couldn’t enough, it was Fantastic!
Isn’t it the best! I’m so happy you enjoyed this recipe, Richie!
We are having this tonight. Can’t wait to get the family’s review. We have a restaurant in town with circus on the menu. We hope it is that good!
I hope you love this recipe, Janet!
It should be noted that the lime juice should be drained prior to mixing with the veggies. But don’t rinse the shrimp.
For the authentic mexican way of making ceviche you actually don’t empty out the lime juice.
Omg! Love this recipe 🙂
That’s just awesome! Thank you for sharing your wonderful review!
hello,
what can I substitute the Clamato for? or how can I make my own Clamato ?
thank you
Hi Nadia, we often skip the clamato juice if we don’t have it on hand and it works well.
very very good. thank you, Natasha
You’re welcome! I’m happy you enjoyed that!
Question?
My boyfriend is allergic to ALL Shellfish so I’m looking for a substitution to replace the shrimp.
What type of fish would you recommend in replace of the shrimp? Any suggestions…?
Hi Monique, I always use shrimp, but I have seen people use scallops or other types of fish. You might do a quick google search for ideas.
We always used Halibut when I lived in Alaska. Just make sure it was frozen first. It was delicious.
That’s awesome that it works with halibut.
Made it with scallops that had been frozen…It was outstanding! Thanks
So glad you love it!
Use shurimi it’s made with pollack fish and it absorbs flavor very well
What size shrimp would you recommend for this recipe? Thank you!
Hi Kristen, any size shrimp will work. When we want a quick ceviche, we use small cooked shrimp meat and we don’t have to soak as long or chop it. If you use medium or large-sized shrimp, you would have to chop it.
So delicious! We loved the ceviche and will definitely make again! Thank you for all your wonderful recipes. I can never go wrong making anything you suggest! My favorites, chicken noodle soup, beet borscht, chow mein and the wonderful salad dressing from the Cobb salad. I make it ALL THE TIME. Thank you!!!
You’re welcome! I’m so happy you enjoyed it, Katie!
I have made most of your recipes My family absolutely love it all. Thank you for sharing!! Keep it coming
You’re welcome, Beatriz! I’m happy you all enjoyed it!
nice recipe but ceviche is original a Peruvian dish 😉
i just love all the recipes. I send them to my granddaughter who also loves and makes them. Especially anything chocolate. thank you so much for sharing.
I’m so happy to hear that! That is the best our kids (& your grandkids) love what we make. That’s so great!
The first time I made this the avocado didn’t work out very well. Possibly it was underripe, I don’t know. Anyway, the next time I made it I left out the avocado and cilantro, used a whole, large red onion, and added a bell pepper and a small can of pineapple chunks, including the juice.
Also, I used surimi (mock crab meat) instead of shrimp. Surimi is much easier on the budget than shrimp and is precooked, so no worries about raw shrimp issues.
This second batch was enjoyed by all the family, including those who spent half their time with the first batch picking out the avocado.
Thank you so much for sharing that with us, Joseph! I’m so glad your family enjoyed this!
I love ceviche! But you should mention that even though the acid of the lime cooks the shrimp it does not kill any parasite or bugs the way traditional heat cooking does. Can’t wait to try this recipe!
Have an awesome evening.
Bud
Hi Bud, you could precook the shrimp and then soak them to infuse the lime flavor. We often use precooked shrimp meat and it’s easier and faster.
Try adding 2 TBLs of sugar and a little extra hot sauce MMMMMM
I should try that next time. Thanks!
hi! why does it specify to use a non metal bowl for the marinade?
Hi Carmen, the lime juice and tomato juice can react with stainless steel.
Can you substitute fish for the shrimp? What kind would you recommend?
Hi Lauren, I haven’t tested this with fresh fish but I bet it could work! It may need to sit slightly longer. If you experiment please let me know how you like that.
Yes!! Fish is awesome in Ceviche. Use Sea Bass, Mahi-Mahi, Red Snapper, Tilapia…any mild tasting fish is excellent in this type of dish.
Also you can replace the Clamato juice for Spicy V8 or just good ol Tapatio sauce added to the bowl.
When you put your ceviche on tostada use either mayo first (or greek plain yogurt for healthier version) and add the ceviche right on top of that. Top it with some more tapatio, fresh cilantro and some slices of avocado and viola…it’s amazing!!
Can you refrigerate any leftovers? Will it still be good the next day?
Hi Renee, we enjoy it fresh but I but it would be just as good the next day.
Although this is a good recipe, using Clamato is a Mexican American thing. During the 1980’s I grew up with a family owned Mariscos business in Los Ángeles. If you want authentic ceviche, ditch the Clamato and blend hot peppers of your choice with lots of lime or lemon juice, seasonings and marinate the fish or shrimp with this. (I prefer Habañero) Alternatively you can just marinate in the citrus juice and make your own hot sauce to dribble on the ceviche after it’s prepped. Serve on tostadas and spreading mayo on the tostada is optional.
What can be used if we don’t have the clamatto juice in the shrimp device
Hi Rosa, we often skip the clamato juice if we don’t have it on hand and it works well.
Great recipe!
I’m so happy you enjoyed that!
Making this for my family tonight. Was wondering if I can have the shrimp marinate for 3 hours or is that too long? Love all your recipes and videos!
Hi Sharon, I imagine that should work. We haven’t tried it longer than 1.5 to 2 hours.
It was delicious and my family hoovered it down!! A keeper for sure.
Sounds like you found a new favorite! That’s so awesome Sharon!
Hi again Natasha! Do you think it would taste okay without jalapeños? Also can you get the Clamato juice basically anywhere? If not is there a substitute I could easily find? Thanks!
Hi Samantha, that should work! This recipe still works without the clamato (if you wanted to omit it), or you could use a splash of tomato juice.
I add 1 apple chopped and 2 oranges juiced to the recipe. Along with a white fish. It makes it a little less tart for people who have somewhat picky kids to appease.
Thank you so much for sharing that with me, Ana!
Thank you very much for sharing to all your delicious recipes.
Aww, you’re welcome Felomena! I’m so happy you’re enjoying our recipes!
great recipe ,,have eaten this a few times when I spot a Mexican family on beach in Newport Beach so I went home excited to try it ,,,added a small twist poblano diced for crunch scallops and dice celery again some crunch and a little horseradish YUMMY
I’m so glad you enjoyed that! Isn’t the flavor awesome and refreshing?
I dont care for the taste of cilantro except I do eat it in salsa. Is there a substitute I can use.
Hi Betty, you sure can. Parsley or dill will work too.
Can the fish and shrimp be marinated ahead of time and frozen for later use?
Hi Coleen, I honestly have not tried that so I can’t say for sure how that would work out.
Yes, but thaw in plastic bag with small hole to drain off excess water
U leave the lime juice in it or drain it?
Hi Chuck, keep the lime juice in the ceviche.
Hello Natashas i am happy you always good your recipes .now is not defficult for me to prépare food my husband he likes to much the salade ..i always waching your vidio.
and your very jolly Thank you very much. .
Aww that’s the best and you are so nice. Thank you Rose.
I use cod in addition to shrimp and serve with lime flavored tortilla chips. Ceviche is one of my all time favorite meals–especially on a hot summer day. I love your recipes and videos!
I’m so glad you enjoyed it! Thank you for the wonderful review!
We were just talking about this recipe! My friend’s recipe is almost the same, she just adds crab. So good!!!
That’s just awesome!! Thank you for sharing your wonderful review Margret!
Cerviche is from Peru not Mexico.
To the Doctor, “YOU ARE SO RIGHT”!!!!!!!
Natasha, happy, happy birthday to your man.. I was just checking that recipe out a couple days ago. I’m going to try it soon. Happy 4th to you and your family
Thank you so much Debbie!! We often cheat with this one and use cooked shrimp and it really is just as good. That instagram story has cooked shrimp meat. Our favorite salsa ever! Happy 4th to you and your family and I will pass along the nice birthday greeting to my husband. Thanks Debbie!
Natasha, I would cheat also, just saves time for a great meal..
Thanks for sharing your thoughts about salsa steps intermediate.
Regards
You’re so welcome!
sounds good and I’ll give it a try but nothing is as good as Tahitian marinated raw fish with coconut milk!
That sound delicious!
I’m allergic to msg so what would be a good substitute for clamato?
Hi Kati, I didn’t realize it had it in there. You might try adding tomato juice to taste and sometimes we make ceviche omitting the clamato altogether and adding hot sauce to taste for that little bit of tomato in the sauce.
Low Sodium V8 Juice with Low Sodium Tajin is a great replacement for Clamato
Thanks for the recipe! Substitution of Clamato with reconstructed tomato paste and clam juice would work wonderfully for those who try to avoid sugar and MSG.
That is great to know! Thank you so much for sharing that with us!!
In Peru they never really let the fish sit in the marinade for longer than 2 minutes, essentially giving it a sushi-like quality. I’m a little skiddish doing this with raw shrimp however, any thoughts?
Hi Joske, 2 minutes is too brave for me, but I can see that working with really fresh fish. Regarding the shrimp, please see the section titled: “Is Ceviche Safe to Eat?” which should help.
Joske: Then do it with cooked shrimp!!
This is correct…even in Mexico we only marinate for a short amount of time but not 2 minutes..our family usually does anywhere from 30 mins to 1 1/2 hrs. If you use good quality fresh wild fish/shrimp it’s not imperative that the fish is cooked all the way through. Good luck!
I am allergic to garlic and since clamato contains garlic what would you recommend as a substitute?
Hi Christina, This recipe still works without the clamato (if you wanted to omit it), or you could use a splash of tomato juice.
RIGHT ON NATASHA!!!!!
Use spicy V8 or what us Mexicans use are chilis of your choice blended with lime juice or grab a bottle of Tapatio and add that to the lime juice. It’s soo good!
This is perfect for summer!
Isn’t it the best! So fresh and perfect for summer! I hope you love it!
So easy and flavorful. This one is being kept on our summer recipe menu for sure.
I’m so happy to hear that! Thank you for sharing your great review, Alli!
I LOVE ceviche!! This looks really, reeeeeally GOOD!!! YUM!
Thank you!! I hope this becomes a new favorite for you!
So fresh and delicious!
Mmm it really is! Thank you Tanya!
This was my first time making ceviche and it turned out perfect. Restaurant quality recipe 🙂
Thank you so much for sharing your amazing review! I’m so happy you loved the ceviche!