Baja California Shrimp Ceviche
Fresh shrimp with avocado, serrano peppers, and a splash of clam juice.
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Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 1 cup Fresh lime juice
- 3 medium Roma tomatoes, diced
- 1/2 cup Red onion, finely diced
- 2 peppers Serrano peppers, minced
- 1 cup Cucumber, peeled and diced
- 1/2 cup Fresh cilantro, chopped
- 1/4 cup Clam juice
- 1 large Avocado, cubed
- 1 to taste Salt and black pepper
Instructions
- 1
Cut the raw shrimp into 1/2-inch pieces and place them in a large glass or ceramic bowl.
- 2
Pour the lime juice over the shrimp, ensuring they are completely submerged, and refrigerate for 30-45 minutes until the shrimp turn pink and opaque.
- 3
Drain about half of the excess lime juice from the bowl once the shrimp are 'cooked' by the acidity.
- 4
Add the diced tomatoes, red onion, serrano peppers, and cucumber to the bowl with the shrimp.
- 5
Stir in the clam juice and chopped cilantro, mixing gently to combine all flavors.
- 6
Season the mixture with salt and black pepper according to your preference.
- 7
Carefully fold in the cubed avocado just before serving to prevent it from mashing.
- 8
Serve chilled with salty tortilla chips or on crispy tostadas.
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