Clamato Shrimp Ceviche Recipes

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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

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

BEST EVER SHRIMP CEVICHE RECIPE



Best Ever Shrimp Ceviche Recipe image

Best ever Shrimp Ceviche with raw or cooked shrimp that is cool, zesty and refreshing. Dip into with tortilla chips, spread on a tostada or add to tacos.

Provided by Olena Osipov

Categories     Appetizer

Time 1h30m

Number Of Ingredients 8

1 lb raw or cooked shrimp (peeled, deveined & tails off)
3/4 cup fresh lime juice (6 large limes)
1 large tomato (diced)
1 large avocado (diced)
1/2 cup red onion (minced)
1/2 cup cilantro (minced)
1 jalapeno (seeded & diced)
Salt and pepper (to taste (I added about 1/2 tsp salt))

Steps:

  • If using frozen shrimp, add it to a medium bowl and cover with warm tap water. Let thaw for 10 minutes.
  • In the meanwhile, squeeze juice from limes and add to a large bowl. Please do not use bottled juice.
  • Drain shrimp and give it a gentle squeeze. Dice it and add to the bowl with lime juice.
  • Marinate: Cooked shrimp for 15 minutes; raw shrimp for 1.5 hours or until opaque and pink. Acid will "cook" the shrimp.
  • While shrimp is marinating, dice tomato, avocado, red onion, cilantro and jalapeno and add to another bowl. Refrigerate if making ceviche with raw shrimp. I also recommend to dice avocado right before combining shrimp with veggies to avoid brown avocado.
  • Add vegetables to the bowl with shrimp, stir and add salt and pepper to taste. Remember tortilla chips are salty. So I would salt after the taste test with a chip.
  • Serve cold with chips, on a tostada and even in tacos.

Nutrition Facts : Calories 110 kcal, Sugar 1 g, Sodium 444 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 2 g, Protein 12 g, Cholesterol 143 mg, ServingSize 1 serving

CEVICHE



Ceviche image

Shrimp are the heroes of this dish. This is simply the mother of all ceviches.

Provided by Clamato

Categories     food

Time 5m

Yield Serves 1

Number Of Ingredients 7

2 lbs. shrimp, cooked
1 small red onion, thinly sliced
1 fresh jalapeño, seeded and minced
1 cucumber, peeled, seeded and thinly sliced
½ bunch cilantro, finely chopped
Juice of 2 limes
½ cup of your favorite Clamato®

Steps:

  • In a bowl, combine shrimp, onion, jalapeño, cucumber, and cilantro.
  • Add lime juice and Clamato; toss to mix well.
  • Chill in refrigerator 20-30 minutes.
  • Serve ceviche cold with tostadas or soda crackers.

MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY



Mexican Shrimp Ceviche Tostada Recipe by Tasty image

Here's what you need: large shrimp, lemons, onion, garlic, medium tomatoes, large cucumber, fresh cilantro, ripe avocado, clamato tomato cocktail juice, tostadas, salt and pepper, hot sauce

Provided by Amina Owens

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 12

1 lb large shrimp, peeled and cleaned
3 lemons, limes can be used as well, juiced
¼ onion, finely diced (yellow or red onions is fine)
1 clove garlic, finely chopped
2 medium tomatoes, diced
1 large cucumber, peeled and diced
1 bunch fresh cilantro, chopped
1 ripe avocado, diced
1 clamato tomato cocktail juice, about 1/2 cup, but you can add as much or as little as you like
1 bag tostadas, flat hard shell corn tortillas found in the Hispanic grocery aisle
salt and pepper, to taste
hot sauce, of choice

Steps:

  • Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
  • Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
  • Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
  • Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
  • To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.

Nutrition Facts : Calories 256 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 7 grams, Protein 26 grams, Sugar 6 grams

CLAMATO® SHRIMP COCKTAIL



Clamato® Shrimp Cocktail image

Taste this savory Shrimp Cocktail made with Clamato®.

Provided by Clamato

Categories     Trusted Brands: Recipes and Tips     Clamato®

Yield 10

Number Of Ingredients 11

2 ½ pounds large cooked (grilled) shrimp, cut in half
½ cup lemon juice
3 large tomatoes, diced
1 large white onion, diced
½ cup Sunkist® or Crush® orange-flavor soda
6 ounces ketchup
2 cups Clamato® Original or Picante flavor
Salt and pepper, to taste
6 fluid ounces Worcestershire sauce
3 ounces hot pepper sauce
2 avocados, cut into cubes

Steps:

  • Mix shrimp, with lemon juice, tomatoes, onion, Sunkist® or Crush® orange flavor, Ketchup, Clamato® Original or Picante flavor, Salt & pepper to taste, Worcestershire Sauce, hot sauce (to taste) and refrigerate for 30 minutes. Before serving add avocado.

Nutrition Facts : Calories 220.8 calories, Carbohydrate 20 g, Cholesterol 172.8 mg, Fat 7.1 g, Fiber 3.7 g, Protein 20.6 g, SaturatedFat 1.1 g, Sodium 979.9 mg, Sugar 8.5 g

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