This Mexican Shrimp Ceviche with Clamato is fresh, bright, lightly spicy, and exactly the kind of no-fuss seafood recipe you want on a warm day. It is made with tender shrimp, citrus juice, tomato, onion, cilantro, chile, and a small splash of Clamato for a savory, coastal-style flavor.
Even if shrimp is not something you cook often, shrimp ceviche is one of the easiest ways to enjoy it. The texture is light, the flavor is clean, and the preparation is simple. This version was inspired by the unforgettable ceviche served in Ensenada, Mexico, where every bite tastes fresh, citrusy, and perfectly balanced. The goal of this recipe is to bring that same refreshing, Mexican-inspired ceviche experience into your own kitchen without making the process complicated.
The ingredient that makes this recipe stand out is Clamato. You only need a small amount, but it adds depth, saltiness, and a subtle tomato-clam flavor that blends beautifully with the lime or lemon juice. If you love Mexican seafood dishes, micheladas, or ceviche served with a little extra broth, this addition will feel right at home. If you do not have Clamato or prefer not to use it, the ceviche will still be delicious, but that little splash gives the dish its signature flavor.
One of the best parts about this Mexican shrimp ceviche recipe is how quickly it comes together. If you buy shrimp that is already peeled, cleaned, and deveined, most of the work is simply chopping and mixing. The shrimp is cut into small pieces, tossed with citrus juice and salt, then chilled until the citrus firms it up. While that happens, you can prepare the tomato, white onion, cilantro, and jalapeño or serrano pepper. Once everything is combined, the ceviche is ready to serve.
Serve this shrimp ceviche with crisp tostadas or tortilla chips, your favorite hot sauce, and fresh avocado slices. For a relaxed summer meal, pair it with an ice-cold beer, margarita, or michelada. It is simple, refreshing, and full of the bold, tangy flavor that makes Mexican ceviche so satisfying.
How to Make This Mexican Shrimp Ceviche with Clamato
- Cut the shrimp into small, bite-sized pieces and place them in a large mixing bowl.
- Squeeze the juice of the lemons or limes over the shrimp, then add about ¼ teaspoon of salt.
- Toss the shrimp well so every piece is coated in citrus juice and salt. Press the shrimp down into an even layer at the bottom of the bowl so it is fully, or at least mostly, covered by the juice.
- Cover the bowl with plastic wrap and refrigerate for about 15 minutes, allowing the citrus juice to firm up the shrimp.
- While the shrimp chills, chop the tomato, white onion, cilantro, and jalapeño or serrano pepper.
- Remove the shrimp from the refrigerator and discard the plastic wrap.
- Add the tomato, onion, cilantro, chile, and Clamato juice to the bowl.
- Mix thoroughly, taste, and adjust the salt as needed.
- Serve immediately with tostadas or tortilla chips, hot sauce, and fresh avocado slices.
Mexican Shrimp Ceviche with Clamato – Tips & Tricks
- Use shrimp that is peeled, cleaned, and deveined to make this recipe faster and easier.
- Clamato adds a savory tomato flavor, but you can leave it out if you do not have it or do not enjoy it.
- If you prefer not to rely on citrus to firm the shrimp, boil the shrimp for 1 to 2 minutes, then cool it before mixing it with the remaining ingredients.
- For more heat, use serrano pepper. For a milder ceviche, use jalapeño and remove the seeds.
- Serve the ceviche cold for the best texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 to 3 days.
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Jump to the recipe card below for the full ingredients, instructions, and serving ideas.
2 servings
Mexican Shrimp Ceviche with Clamato
20
15
20
Ingredients
- 12 oz uncooked, deveined shrimp
- 1 tomato, chopped
- ¼ cup white onion, chopped
- ¼ cup fresh cilantro, chopped
- Juice of 2 lemons or 3 to 4 limes
- 1 jalapeño or serrano pepper, minced
- Salt, to taste
- 2 tbsp Clamato juice
- For serving: tostadas or tortilla chips, hot sauce, fresh avocado slices, and an ice-cold beer, margarita, or michelada
Instructions
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Cut the shrimp into small pieces and place them in a large mixing bowl.
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Add the lemon or lime juice and about ¼ teaspoon of salt.
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Toss well, then press the shrimp into an even layer so it is covered as much as possible by the citrus juice.
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Cover and refrigerate for about 15 minutes.
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While the shrimp chills, chop the tomato, onion, cilantro, and jalapeño or serrano pepper.
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Remove the shrimp from the refrigerator.
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Add the tomato, onion, cilantro, pepper, and Clamato juice. Mix until evenly combined.
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Taste and adjust the salt as needed. Serve cold with tostadas or tortilla chips, hot sauce, and avocado.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.
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Did You Make This Recipe?
If you make this Mexican Shrimp Ceviche with Clamato, serve it chilled and enjoy it with your favorite crunchy tostadas, tortilla chips, hot sauce, and avocado.