This Shrimp Ceviche Sonora Style is a family recipe that I would like to share with you. There are so many versions of Ceviche that vary by region… and even by country that I felt the need to call it Sonora Style (where I was born in Mexico). As you know, ceviche is made throughout latin America and I’m sure other parts of the world.
When I originally posted this recipe (back in 2010) someone mentioned that because I add tomato juice to my ceviche, that made it a Shrimp Cocktail. Well, that’s not true. Ceviche is basically seafood cured (cooked) in citrus juice. What you put in it can vary a lot!
That’s one of the differences between Shrimp Ceviche and Shrimp Cocktail (coctel de camarones). The “Coctel De Camaron” is shrimp boiled in water as the method of cooking. Then that broth is used to make the “coctel” juice. The flavors are very different and will satisfy different taste needs. As you can see, my recipe is definitely not Coctel!
To me Ceviche is one of the ultimate healthy Mexican dishes! Fresh seafood, loaded with “good for you” veggies and just a little fat from the avocado….. In my opinion, this makes it a super food!!!
- 2 lbs raw shrimp (peeled and divined)
- 2 cucumbers – diced into small chunks
- 3 medium tomatoes – diced into small chunks
- 1 Avocado, diced into small chunks
- Lime Juice (about 10 limes or more as needed)
- ½ white medium onion
- 3 serrano or jalapeno peppers (finely chopped – seeds optional)
- ½ cup of fresh cilantro (finely chopped)
- 1.5 cups of clamato juice or V8 tomato juice
- Salt & Pepper to taste
- Cut shrimp into small pieces and place in a plastic or glass container
- Add the lime juice making sure all of the shrimp is covered with it (add more lime juice if necessary).
- Cover shrimp and refrigerate for at least two to three hours (preferably overnight).
- Mix all vegetables, and set aside in the fridge.
- When the shrimp is cooked through (it will be pink), add the vegetables, clamato juice, salt & pepper and mix well.
- Serve with tostadas, saltines or tortilla chips.
- Marinating the shrimp with the lime juice is the cooking process.
- Make sure to use real lime juice. Do not use lemons. The lime juice is more acidic and it’s needed to cook the shrimp thoroughly.