Melissa Pedroza's Shrimp Ceviche Recipe

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Ingredients:

- 1 lb fresh shrimp, peeled, deveined, butterflied

- 1/2 cup red onion, small diced

- 1/3 cup cucumber, peeled, seeded, and small diced

- 1/4 cup fresh cilantro, chopped

- 2 cloves garlic, minced

- 1 tsp lime zest

- 1/4 cup fresh lime juice (about 3-4 limes)

- 2 tbsp fresh orange juice (about 1/2 orange)

- 1/4 cup Clamato

- 2 tsp hot sauce (adjust to taste)

- 1 tbsp olive oil

- 1 Serrano pepper, finely diced (remove seeds for less heat)

- 1 tsp salt (adjust to taste)

- 1/4 tsp black pepper

Instructions:

1. Poach and Prep the Shrimp

- Bring a pot of salted water to a gentle simmer (not a rolling boil).

- Add the butterflied shrimp and poach for 30-45 seconds, just until they turn pink

and opaque.

- Immediately transfer the shrimp to an ice bath to stop the cooking. Drain well.

- Chop each shrimp into 4-6 equal pieces for a more uniform ceviche texture.

2. Prepare the Marinade

- In a large bowl, whisk together the lime juice, orange juice, Clamato, garlic, lime

zest, hot sauce, olive oil, salt, and black pepper.

3. Combine Shrimp and Vegetables

- Toss the poached and chopped shrimp into the marinade.

- Add the small diced red onion, cucumber, cilantro, and Serrano pepper. Stir to

coat evenly.

4. Chill and Marinate

- Cover the bowl and refrigerate for 15-30 minutes, allowing the shrimp to soak in

the vibrant flavors.

5. Serve

- Taste and adjust seasoning with more lime juice, orange juice, salt, or hot sauce, if needed. 

- Serve chilled with tortilla chips, tostadas, or fresh avocado slices.