Ceviche De Camaron is one of the ultimate healthy Mexican dishes. Fresh seafood + lots of “good for you” veggies, can’t get better than this! Serve it as an appetizer or as a light meal accompanied with tostadas, saltines or tortilla chips.
There are so many versions of Ceviche that vary by region… and even by country that I felt the need to call it Sonora Style. As you know, ceviche is made throughout latin America and I’m sure other parts of the world.
Ingredients:
The main ingredient is raw shrimp (peeled and deveined).
What if I can’t find fresh shrimp you may ask?
If you don’t live close to a place where you can buy fresh seafood, the frozen kind will work perfectly. The seafood is frozen right after it gets captured to conserve its freshness.
The veggies:
- 1 cucumber
- 2 tomato
- 1 onions
- 2 jalapeños and/or serrano peppers
- 5 limes
- 1/2 cup fresh cilantro
- 2 avocados diced
- 1 tsp sugar
- 1 cup of clamato or tomato juice
The Juice:
- clamato or V8 tomato juice
- salt & pepper to taste
- hot sauce
How to make Ceviche De Camaron
Step 1) Cut shrimp into very small pieces and place in a plastic or glass container (don’t use metal as the acid from the lime does not go well with this material)
Step 2) Add enough lime juice making sure all of the shrimp is covered with it. I recommend you use a citrus squeezer for easiness! An “esprimidor” (manual lemon/lime juicer) it’s one of those kitchen gadgets I recommend to every Mexican Food lover!
Step 3) Cover the shrimp’s container with plastic wrap and refrigerate for at least three hours but preferably overnight.
Step 4) While the shrimp is marinating, start cutting the veggies and place in refrigerator.
Step 5) When the shrimp is cooked through (it will be pink), add the vegetables (except avocado), clamato juice, salt & pepper and mix well.
Step 6) Lastly add the avocado and fold gently into the mix.
Serve on Tostadas, or in a bowl, or with tortilla chips. Its a great appetizer as well as a great entre’.
