Easiest Way to Prepare Perfect Mexican Style Shrimp Ceviche

Mexican Style Shrimp Ceviche. Best Mexican Style Shrimp Ceviche With the heat of summer nearly settling in, Mexican style shrimp ceviche has got to be the most best refreshing light meal. This Mexican-inspired, ceviche-style shrimp cocktail is based on a recipe by famed chef Rick Bayless, a master of Mexican cuisine. But this isn't a ceviche in the true sense of the word.

However, Mexican Shrimp Cocktails don't seem to have caught on elsewhere as they have in the Bay Area. Here's my version--you can adapt your own recipe using the listed ingredients and amounts as a rough guide. This shrimp ceviche recipe is traditional to the beach town of Acapulco, Mexico. You can cook Mexican Style Shrimp Ceviche using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mexican Style Shrimp Ceviche

1. You need of Medium Raw Shrimp ( I use Frozen ).
2. It's of Tomatoes.
3. You need of Cilantro.
4. Prepare of Cucumbers.
5. It's of Avocado.
6. You need of Chile Serrano (aka finger peppers).
7. It's of Concentrated Lemon Juice ( I use Real Lemon 32 oz ).
8. Prepare of Vegetable Juice ( I use Clamato Picante with Clam 32 oz ).

Unlike versions calling for raw fish, this ceviche starts with small pre-cooked shrimp, making it an ideal starter recipe. Mexican Shrimp Ceviche is full of avocado, tomatoes, cucumber, and tossed in a lemon and lime citrus sauce. This week is Holy Week around the world, and in Mexico, a country with a large Catholic population, the consumption of fish and seafood is popular during this Serve immediately with rice, warm corn tortillas, and lime wedges. Boil shrimp and garlic in water, salted to taste.

Mexican Style Shrimp Ceviche step by step

1. Place frozen shrimp in a bowl of cold water to thaw out ( DO NOT USE HOT WATER... As it will cook the shrimp ). Peel the shrimp then cut into small bite size pieces. Place the shrimp in a container and fill with the lemon concentrate until fully covered..
2. While the shrimp sits in the lemon concentrate, dice all of the vegetables and mix in a large bowl..
3. The shrimp is ready after sitting in the lemon concentrate for about 20 minutes or when it's pink. Discard of the lemon concentrate and lightly rinse the shrimp ( we want to preserve some of the lemon on the shrimp ). Mix the shrimp with the vegetables and add the clamato or tomato juice. Add salt to taste..
4. Let it sit in the refrigerator for at least 30 minutes. The longer it sits in the fridge, the better it will taste. Enjoy with chips or tostadas and some hot sauce like Valentina or Tapatio. Enjoy!.

Remove shrimp from water as soon as they turn pink, and drain. Immerse shrimp in a bowl of icy water for a few minutes to stop the cooking process. Let them rest for a few minutes prior to peeling. Acapulco style shrimp ceviche, a type of Mexican shrimp cocktail, prepared with whole shrimp, lime juice, orange juice, and avocado. An easy to prepare Mexican seafood dish great for large groups.