Cool and tasty, this shrimp ceviche with Clamato is an ideal recipe for warm summer days.
Ingredients
- shrimp: 2 pound (cooked)
- red onion: 1 piece (sliced)
- Jalapeño Chili: 1 piece (minced, fresh)
- cucumber, peeled: 1 piece (seeded, sliced)
- bunch cilantro: 0.5 piece (chopped)
- limes: 2 piece (juiced)
- Clamato Tomato Cocktail: 0.5 cup
Metric Conversion
Stages of cooking
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In a bowl, combine shrimp, onion, jalapeño, cucumber, and cilantro.
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Add lime juice and Clamato; toss to mix well.
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Chill in the refrigerator for 30 minutes.
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Serve cold with tostadas (hard tortillas) or soda crackers.
