Ceviche de Camarón*


  • Raw shrimp 31-40 (1.5 pounds)
  • Tomato (1)
  • Red onion (1/2)
  • Lemons (3)
  • Limes (3)
  • Cilantro (1 bunch)
  • Clamato juice
  • Cucumbers (2)
  • Kosher Salt
  • Cracked black pepper


Peel and Devein raw shrimp. Dice the raw shrimp and place in a large bowl.

Next juice about 6 lemons and limes (or 1.75 cup worth) in a sealed bowl and place in the refrigerator for around 1 hour 15 minutes.  The acidity of the Lemon/Lime juice will “Cook” the shrimp.

While the diced shrimp mix is refrigerating,  peel and dice 2 cucumbers, 1 large tomato, half a red onion and Chop 1 bunch of cilantro.


Once the diced shrimp is “cooked” all the way through pour into a bigger bowl and drain approximately half of the lemon/lime juice.  Combine all the ingredients into the bigger bowl.





​Pour the Clamato in until it fills the bowl.  Sprinkle with salt and pepper and toss the ingredients together until it mixes well.

Enjoy with Tortilla chips or Tostadas.

Serves 5-10.

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