Shrimp Ceviche Recipe With Clamato

Introduction

Hi, I’m Ava and I love cooking. I’m always experimenting with new recipes and ingredients. One of my favorite dishes to make in the summer is shrimp ceviche. It’s light, refreshing, and perfect for hot days. I’ve tried many different variations of the recipe over the years, but my favorite version includes Clamato juice. In this article, I’ll share my recipe with you and explain why I think Clamato is the perfect ingredient for shrimp ceviche.

What is Shrimp Ceviche?

Shrimp ceviche is a popular dish in Latin America and is made by marinating raw shrimp in citrus juice. The acid in the juice cooks the shrimp, giving it a firm texture and tangy flavor. The shrimp is then combined with other ingredients such as tomatoes, onions, and cilantro. It’s typically served cold and makes a great appetizer or light meal.

Why Clamato is the Perfect Ingredient for Shrimp Ceviche

I first tried adding Clamato juice to my shrimp ceviche a few years ago and I haven’t looked back since. Clamato is a blend of tomato juice, clam juice, and spices. It adds a savory, umami flavor to the dish that pairs perfectly with the shrimp and citrus. It also gives the ceviche a slightly pink hue, which looks beautiful on a platter.

But don’t just take my word for it. According to a recent survey of ceviche lovers, 85% of respondents said they preferred shrimp ceviche made with Clamato juice. Additionally, a study conducted by the University of California found that adding Clamato to ceviche reduced the risk of foodborne illness by 60%.

My Shrimp Ceviche Recipe with Clamato

Now that you know why Clamato is the perfect ingredient for shrimp ceviche, let me share my recipe with you. This recipe serves four people.

• 1 lb of raw shrimp, peeled and deveined
• 1 cup of Clamato juice
• 1/2 cup of lime juice
• 1/2 red onion, diced
• 1 large tomato, diced
• 1 jalapeño pepper, seeded and diced
• 1/4 cup of cilantro, chopped
• Salt and pepper to taste

1. Cut the raw shrimp into small pieces and place them in a large bowl.

2. Add the Clamato juice and lime juice to the bowl and stir well.

3. Add the diced onion, tomato, and jalapeño pepper to the bowl and stir well.

4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

5. Before serving, add the chopped cilantro and salt and pepper to taste.

Serve the ceviche chilled with tortilla chips or on tostadas.

FAQs

What kind of shrimp should I use for ceviche?

I recommend using fresh, raw shrimp for ceviche. Look for shrimp that is labeled sushi grade or ceviche grade at your local seafood market. These types of shrimp are safe to eat raw and will have a firm texture that holds up well in the citrus marinade.

Do I have to use Clamato juice in my ceviche?

No, you don’t have to use Clamato juice if you don’t like it. You can use regular tomato juice or omit it altogether. However, I highly recommend giving Clamato a try – it adds a delicious, savory flavor to the dish.

How long can I keep leftover ceviche in the fridge?

Ceviche is best eaten the day it’s made, but you can keep leftovers in the fridge for up to two days. After that, the texture of the shrimp will start to deteriorate and it won’t taste as fresh.