Traditional Mexican Shrimp With Clamato Recipes

SHRIMP CEVICHE - MEXICAN STYLE CEVICHE RECIPE

Steps:

• Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
• In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.
• Add the shrimp and mix well.
• Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.
• Mix well and serve on the tostadas adding hot sauce to taste and avocados.

AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)

Steps:

• Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
• Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

MEXICAN SHRIMP COCKTAIL

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in soda, Clamato juice, lime juice and ketchup. Add shrimp. Refrigerate, covered, at least 2 hours., Just before serving, add avocados. Serve with a slotted spoon and tortilla chips.

CLAMATO® SHRIMP COCKTAIL

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.

SHRIMP COCKTAIL

Steps:

• In a bowl, add the lemon juice, olive oil, cilantro, sugar, Clamato, hot sauce, salt, and pepper.
• Stir for a few seconds, and set the salsa aside.
• Add in the avocado, mango (if you like mango), and shrimp.
• Put the shrimp in a schooner-type glass, and pour salsa on top.
• Garnish with cilantro and serve.

CLAMATO SHRIMP CEVICHE

Steps:

• 1. Cut up all of the shrimp into little pieces and add to a large mixing bowl with the fresh squeezed lemon juice. Put it in the fridge to let the acid from the juice "cook" the shrimp.
• 2. Finely dice the tomatoes and add to the bowl of shrimp. Return the bowl to the fridge every time you finish chopping and adding an ingredient. This keeps it cold but allows everything to soak up juice and add flavor to the shrimp as it "cooks" Finely dice the onions, add to the bowl. Mince the jalapeno, seeds removed, and add to bowl. Mince the garlic cloves, add to the bowl.
• 3. Once the shrimp is pink, drain a few big spoonfuls of the juice and add in all of the seasonings. Then add in the clamato, cilantro, hot sauce and stir.
• 4. The longer it sits in the fridge, the better it will taste. Minimum I like to leave it is a few hours. Also, this is pretty mild, if you want it more spicy, just add another pepper. It'll be hotter to begin with if you use a serrano pepper over a jalapeno. Serve on tostada shells- It is amazing with avocado spread on the tostada before spooning the ceviche on. I won't eat it any other way. Enjoy!!

AUTHENTIC MEXICAN SHRIMP CEVICHE

Steps:

• Start by squeezing the limes and pour the juice in a bowl, add salt and pepper. Add the chopped up shrimp, and while the shrimp cooks itself with the lime juice that's the time where you start chopping the rest of the ingredients.
• Before you put the vegetables in, add the ketchup and the valentina hot sauce, then add all your vegetables.
• Let it stand for 30 minutes. You can eat as tostadas or pour in a bowl and use chips or crackers!!