Ceviche recipe with clamato: 59 photos
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FAQ
Ceviche is loaded with shrimp, avocado, tomatoes, cucumber, and cilantro; all marinated in fresh lime juice. You can use raw shrimp or cooked shrimp meat for this Mexican shrimp cocktail.
The “cook time” for ceviche depends on how tender you want the fish to be and how big the pieces are. But the general rule is to marinate for at least 20 to 30 minutes and no more than 4 hours. Here are a few notes to go by: 30 Minutes: The fish will be mostly opaque and a bit more “cooked” yet still tender.
In the Caribbean, ceviche is often made using mahi-mahi prepared with lime juice, salt, onion, green pepper, habanero, and a touch of allspice.
Serve the shrimp ceviche with homemade tostadas, crunchy plantain chips, or tortilla chips for scooping. Don't forget to make pitcher margaritas and invite some friends over! Here's how to make the best (and easiest) shrimp ceviche.
While ceviche isn't actually cooked, the short-term exposure to acid does have an antimicrobial effect—in other words, it can kill or slow the growth of microorganisms, including potential pathogens—but it's not nearly effective as heat is, especially when it comes to killing parasites.
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Mike Karabeini
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