Mexican Shrimp And Crab Ceviche Recipe With Clamato
Ceviche is a popular dish in Mexico that is perfect for hot summer days. This dish is made from seafood that is marinated in spices and citrus juices, giving it a delicious tangy flavor. In this recipe, we will be making a Mexican shrimp and crab ceviche with Clamato juice. The addition of Clamato juice gives this dish a unique savory flavor that complements the seafood perfectly. Let's get started!
Ingredients:
- 1 pound cooked shrimp, peeled and deveined
- 1/2 pound cooked crab meat, shredded
- 1/2 red onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup Clamato juice
- 1/2 cup lime juice
- 1/4 cup orange juice
- 1 avocado, diced
- 1 teaspoon salt
- Tortilla chips or tostadas for serving
Instructions:
1. In a large bowl, combine the cooked shrimp, shredded crab meat, red onion, jalapeño pepper, and cilantro. Mix well.
2. In a separate bowl, whisk together the Clamato juice, lime juice, orange juice, and salt. Pour this mixture over the seafood mixture and stir well to coat.
3. Cover the bowl and refrigerate for at least an hour, or until the seafood is fully marinated and cooked through.
4. Once the ceviche is ready, add the diced avocado and gently stir to combine.
5. Serve the ceviche cold with tortilla chips or tostadas on the side. Enjoy!
Why Choose Clamato Juice?
Clamato juice is a popular ingredient in Mexican cuisine, as it adds a unique savory flavor to dishes. This juice is made from the juice of ripe tomatoes and clam broth. The addition of clam broth gives the juice a slightly salty taste that complements the tanginess of citrus juices perfectly. It is a great alternative to plain tomato juice, as it adds extra depth to the flavor of this ceviche.
Tips For Making The Perfect Ceviche:
- Choose fresh seafood - the fresher the seafood, the better the ceviche will taste.
- Cut the seafood into small pieces - this allows it to marinate fully and evenly.
- Use plenty of citrus juice - this is what "cooks" the seafood and gives it its unique flavor.
- Refrigerate the ceviche for at least an hour - this allows the seafood to fully marinate and cook through.
- Add avocado at the end - this prevents it from turning brown and mushy in the acidic environment of the ceviche.
Conclusion:
This Mexican shrimp and crab ceviche with Clamato juice is a delicious and refreshing dish that is perfect for summer. It is simple to make, and the addition of Clamato juice gives it a unique savory flavor that complements the tanginess of the citrus juices perfectly. Serve it with tortilla chips or tostadas for a delicious appetizer or light meal. Enjoy!