Easy Low Carb Baja Style Shrimp Ceviche
Summer is just around the corner and with warmer weather there is a desire for fresh food. I love cold dishes for warmer weather, it's a great way to enjoy staying cool and eating outdoors. Ceviche is one of those dishes that I grew up with and we enjoy having it as often as possible. Ceviche is something my mom used to make for us growing up and she always made it in different ways using different types of seafood. As I grew up and started visiting different places on my own I started to see the many ways Ceviche is made around different parts of the world. I've tried ceviche in Miami, Bahamas, Mexico, Puerto Rico, and obviously here in California. Every place I've had it they have put their unique twist using different ingredients.
With this in mind, I have taken a little from my childhood and a little from my travel experiences and have created a Ceviche recipe unique to my style that is light, low carb, and so refreshing. I have never seen Ceviche done this way before and this has to be by far my favorite way to eat it. If you love seafood and enjoy citrusy and spicy food, this is for you. Hope you enjoy creating this delicious Ceviche, if you do, be sure to tag me on your pictures. Enjoy!
Cook time: 0 hours 30 minutes Servings: 10 servings
1 pound high-quality medium raw shrimp, peeled, deveined, tail removed, cut into small pieces
1 cup freshly squeezed lime juice
1 cup peeled and finely chopped cucumber
1 cup chopped tomato
1/2 cup chopped fresh cilantro
1/2 cup finely chopped red onion
1 or 2 Jalapeño peppers
1 or 2 serrano chile pepper
I cup Clamato juice
2 garlic cloves
Kosher salt and Black Pepper, for seasoning
Saltine crackers or Tostadas
Bottled hot sauce
Lime wedges, avocado and Mayonnaise, optional
Place cut shrimp in a large mixing bowl.
Add 1 cup lime juice and let stand for 15 minutes so the shrimp can cook in the lime juice. Shrimp will start to turn pink.
Chop cucumbers, tomatoes, cilantro, red onions and jalapeño chile.
Transfer the mixed cut vegetables into the shrimp bowl and mix well to incorporate.
In a blender add serrano chile with garlic and Clamato. Blend and pour juice over mixed shrimp and vegetables.
Season the ceviche with some salt and pepper.
Serve by itself or with saltine crackers/ tostadas. Bottled hot sauce, lime wedges, avocado slices, and Mayonnaise as a spread over the tostadas is optional.
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