Clamato Shrimp Ceviche Style Food

CLAMATO® SHRIMP "CEVICHE" STYLE

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.

CEVICHE

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.

SHRIMP CEVICHE

Steps:

• Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can "cook" in the lime juice (any less and it won't cook, any more and it toughens).
• Meanwhile, in a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions and serrano chile to incorporate evenly. Transfer the mixed vegetables into the shrimp bowl and mix well to incorporate. Season the ceviche with some salt. Serve with saltine crackers, bottled hot sauce and lime wedges if desired.

SHRIMP CEVICHE

Steps:

• In large saucepan bring stock or clam juice to a boil. Add shrimp and cook, 30 seconds for rock shrimp, 1 minute for shelled shrimp. Strain, reserving the liquid, and spread shrimp on a baking sheet to cool. When cool enough to handle, peel shrimp if necessary. In large bowl place shrimp. Add all other ingredients along with 1 cup reserved cooking liquid. Mix well. Cover with plastic and chill thoroughly before serving.

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.

MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY

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.

FRESH SHRIMP CEVICHE WITH AVOCADO

Steps:

• Clean and devein the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 6 hours and up to 8. (I let my sit overnight). This technique cooks the shrimp.
• Chop all the vegetables into small cubes.
• Add canned tomatoes with the juice, onion, cilantro, bell peppers and serrano pepper into the shrimp mixture (with the citrus) and let sit at room temperature for about 20 minutes.
• When ready to serve, gently stir in diced cucumber. Divide the ceviche among 8 chilled martini glasses, top with avocado and tuck 2 to 3 tortilla chips around the sides of each. This recipe actually makes alot! I've served close to 15 people and they all had seconds.
• You can leave the avocado out and serve it individually for those who don't want avocado -- either way, it's delicious.

CRAB CEVICHE APPETIZER

Steps:

• In a large bowl blend crab meat without breaking it up too much.
• Add juice of 2 limes, onion, tomatoes, chopped cucumber and Serrano peppers.
• Add salt.
• Combine the ketchup, clamato and the juice of the third lime.
• Add more salt if necessary.
• Serve with Mexican corn chip or crackers.
• I serve in a margarita glass with a wedge of lime on top.
• Note: You can use V8 juice instead of Clamato if you want.