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Shrimp Cerviche

I worked with a young woman from Sonora, Mexico – she introduced me to this recipe.  As a foodie, the question, “If you were stuck on a desert island and could only eat one food….”, is scary limiting. This recipe would be in my top 10…

1 lb – Cooked Medium Shrimp – Peeled and Deveined

2 Stalks – Celery ¼” Dice

½ - Cucumber ¼ - ½” Dice

½ - 1 ea – Jalapeño Minced (The heat is in the seed and ribs – you decide)

1 Small Bunch (1/4 Cup) Cilantro Chopped (If you hate cilantro - Use 1 tbsp. parsley)

Juice of ½ Lime

1 ea – Avocado ½” Dice

Clamato® Juice

The Shrimp –

You can just pick up 1 lb of pre-cooked shrimp, and that works.  I’ve done this many times in a pinch.  For flavor, I prefer roasting the shrimp myself:

Thaw deveined shell-on shrimp totally.  Drain in sieve and then place onto paper towels and blot dry.  Toss with:

1 Clove garlic minced

2 tsp. Olive Oil

½ tsp. Fresh Lemon Juice

Sprinkle with Kosher Salt and Peppe

Blot the Shrimp Before Roasting

 

Toos Shrimp with Seasonings

 Spread onto tray in one layer.  Roast at 425 degrees F for 2 minutes.  Turn the shrimp and roast for 1-2 more minutes. 

Ovens are different, and so the timing is negotiable.  I like shrimp to be cooked but crunchy – I cook them until the gray of the shells is gone - the shells are coral pink, and the shrimp are opaque.  I taste one to make sure...

 Roasted Shrimp

 Leave these out to cool while you get everything else ready.

The Rest –

Put 1 Cup of Clamato® Juice into the mixing bowl.  Add the minced garlic and stir.  Add Celery, Cucumber, Jalapeño, Cilantro and Lime.  Stir.

Chopped Vegetables

Peel Shrimp – make sure the vein is complete cleaned out. Add these to the cerviche and stir. Finally – open and chop the avocado and add this with enough Clamato® Juice to cover everything.  Stir and taste.  Salt and pepper to taste.

  Serving of Shrimp Cerviche

I eat this with a spoon.  You can put onto corn chips as well….

Enjoy!