Mexican Shrimp Ceviche-Style Cocktail Recipe

Mexican Shrimp Ceviche-Style Cocktail
Dave Scantland
  • 36 mins
  • Prep: 35 mins,
  • Cook: 1 mins
  • Yield: 2 servings
Ratings (18)

This Mexican-inspired ceviche-style shrimp cocktail, based on a recipe by famed Mexican chef Rick Bayliss.

But this isn't a ceviche in the true sense of the word. Instead, the shrimp are lightly poached in lime-infused water and marinated in lime juice while they cool.

For this cocktail, try to find small shrimp (50 count is ideal) but if you can't find small raw shrimp, use a larger size and cut it into smaller pieces.

Ceviche is truly a Latin American dish. It's a favorite along the coasts of Mexico, Ecuador, Colombia, Chile, and Peru. It typically includes chili peppers, unlike this adaptation, which uses onions, cumin, and cilantro for spice.

What You'll Need

  • For the Shrimp:
  • 1 quart water
  • 1 1/ 2 teaspoons kosher salt
  • 1 lime
  • 3 to 4 ounces shrimp (small, peeled, and deveined)
  • For the Sauce:
  • 1/4 cup Clamato (or other tomato-clam juice)
  • 2 tablespoons ketchup
  • 1 tablespoon Mexican hot sauce (such as Valentina or Cholula, can add more to taste)
  • 2 tablespoons olive oil
  • 1/8 teaspoon cumin (or to taste)
  • Pinch kosher salt
  • For the Ceviche:
  • 1 tablespoon onion (chopped, soaked in cold water for 5 minutes and drained)
  • 1 tablespoon English cucumber (chopped)
  • 1/2 small tomato (seeded and diced, about 2 tablespoons)
  • 1/4 avocado (Hass, chopped)
  • 1 teaspoon fresh cilantro (chopped)
  • Garnish: 2 whole cilantro sprigs
  • Garnish: 4 tortilla chips

How to Make It

Prepare the Shrimp

  1. Bring a small pot of water (about 1 quart) to a simmer with 1 1/2 teaspoons of kosher salt and the juice of half of the lime.
  2. Add the shrimp and cook, stirring, for 30 seconds or so (1 minute if you're using larger shrimp), just until the shrimp are turning opaque. They should be almost but not quite cooked through—the shrimp will continue to cook as they cool.
  3. Drain and place in a bowl. Toss with remaining lime juice and refrigerate for 20 minutes or more.

    Make the Sauce

    1. Place the Clamato, ketchup, and hot sauce in a small bowl and whisk until blended.
    2. Slowly pour in the oil, while continuing to whisk, until oil is incorporated.
    3. Mix in the cumin and a pinch of kosher salt. Taste for seasoning and adjust, adding more salt or hot sauce to taste.

    Assemble the Ceviche

    1. Remove the shrimp from the refrigerator. If you're using larger shrimp, cut them into two or three pieces.
    2. Toss the cooled shrimp (including lime juice) with the onion, cucumber, tomato, avocado, and cilantro.
    3. Pour the sauce over, toss again and taste for seasoning. You can do this ahead of time, but if so, don't add the avocado until right before serving.
    4. Garnish with a cilantro sprig and serve with one or two tortilla chips or saltine crackers.