Best Clamato Shrimp Ceviche Recipes

CLAMATO® SHRIMP "CEVICHE" STYLE

Clamato® Shrimp

Cool and tasty, this citrus marinade is an ideal recipe for warm summer days.

Provided by Clamato

Categories Trusted Brands: Recipes and Tips Clamato®

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds cooked shrimp
1 small red onion, thinly sliced
1 fresh jalapeno chile, seeded and minced
1 cucumber, peeled, seeded, thinly sliced
½ bunch cilantro, finely chopped
2 limes, juiced
½ cup Clamato® Tomato Cocktail

Steps:

In a bowl, combine shrimp, onion, jalapeno, cucumber and cilantro.
Add lime juice and Clamato®; toss to mix well.
Chill in refrigerator 20-30 minutes.
Serve cold with tostadas (hard tortillas) or soda crackers.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 8.9 g, Cholesterol 345.6 mg, Fat 2.1 g, Fiber 1.8 g, Protein 38.1 g, SaturatedFat 0.5 g, Sodium 502.7 mg, Sugar 2.3 g

CLAMATO SHRIMP CEVICHE

Clamato Shrimp Ceviche image

I have a good friend who makes phenomenal ceviche with shrimp, fish and a bunch of other stuff. I like mine a little more to the point so I added a few ingredients and removed a few to create my own. It has a little kick and hits the spot on a hot summer day.

Provided by Ashley Burnam

Categories Other Appetizers

Time 30m

Number Of Ingredients 12

Ingredients

1 lb raw peeled shrimp- i use the little ones but any size works as long as you chop it
1 medium red/purple onion
1 jalapeno or serrano pepper
1 big handful chopped fresh cilantro
2-3 clove garlic
2-3 roma tomatoes
4 juiced lemons
1/2 Tbsp each: garlic powder and onion powder
1 tsp crushed dried oregano
1 tsp salt and pepper
a few shakes/squirts of valentina sauce or tapatio hot sauce
1/2 c clamato

Steps:

1. Cut up all of the shrimp into little pieces and add to a large mixing bowl with the fresh squeezed lemon juice. Put it in the fridge to let the acid from the juice "cook" the shrimp.
2. Finely dice the tomatoes and add to the bowl of shrimp. Return the bowl to the fridge every time you finish chopping and adding an ingredient. This keeps it cold but allows everything to soak up juice and add flavor to the shrimp as it "cooks" Finely dice the onions, add to the bowl. Mince the jalapeno, seeds removed, and add to bowl. Mince the garlic cloves, add to the bowl.
3. Once the shrimp is pink, drain a few big spoonfuls of the juice and add in all of the seasonings. Then add in the clamato, cilantro, hot sauce and stir.
4. The longer it sits in the fridge, the better it will taste. Minimum I like to leave it is a few hours. Also, this is pretty mild, if you want it more spicy, just add another pepper. It'll be hotter to begin with if you use a serrano pepper over a jalapeno. Serve on tostada shells- It is amazing with avocado spread on the tostada before spooning the ceviche on. I won't eat it any other way. Enjoy!!