Ingredients
Equipment
Method
- Dice shrimp and place in a large glass bowl.
- Season shrimp evenly with Spanglish Asadero Surf & Turf Seasoning.
- Pour fresh lemon juice over shrimp until completely covered.
- Cover bowl and refrigerate 30 minutes until shrimp are no longer translucent and feel slightly firm.
- Add finely chopped onions, tomato, cucumber, radishes, minced garlic, diced jalapeños, chopped cilantro, and tomato & clam juice mix.
- Toss gently to combine all ingredients evenly.
- Cover and refrigerate at least 30 more minutes (or longer for deeper flavor).
- Serve chilled in bowls with tortilla chips and lime wedges.
Nutrition
Notes
- Season before the citrus — Add Spanglish Asadero Surf & Turf Seasoning directly to the shrimp before the lemon juice goes in. The seasoning needs contact time to penetrate. Pour the citrus on top after, not before.
- Use fresh lemon juice — Bottled juice works in a pinch but lacks the brightness that fresh citrus brings to the cure. Six large lemons is accurate — don't shortchange it. The shrimp need to be fully submerged.
- Watch the shrimp, not the clock — 30 minutes is a guideline. The shrimp are done when they go from translucent and soft to pink-opaque and slightly firm to the touch. Smaller shrimp pieces cure faster. Check at 20 minutes if yours are on the smaller side.
- Let the second chill go longer — 30 minutes after adding the vegetables is the floor. An hour or more integrates the jalapeño heat, mellows the raw onion, and lets the tomato-clam juice pull the whole bowl together. If you have the time, give it the time.
- Cut everything close to the same size — Onion, tomato, cucumber, and radishes should be diced roughly the same size as the shrimp pieces. It keeps every bite balanced instead of catching a mouthful of one thing.
- Taste and adjust before serving — Acidity and heat both intensify as the ceviche sits. Before you set it out, taste it. A squeeze of fresh lime and a pinch of salt can sharpen everything right before it hits the table.
- Serve cold, straight from the fridge, in wide shallow bowls with tortilla chips and lime wedges alongside. The chips are the delivery system — let people load their own bites.
- For a fuller spread, add sliced avocado on the side. The fat cuts through the citrus-heat and adds a creaminess the ceviche itself doesn't have. Warm tostadas work the same way and hold more ceviche per bite than chips.
- This also works as a starter before anything coming off the grill — carne asada, grilled fish tacos, chicken. The acidity wakes up the palate without filling people up.
- Store in an airtight container in the refrigerator for up to 2 days. Ceviche is best on day one — the acid continues to work overnight, which can over-firm the shrimp and concentrate some of the sharper vegetable flavors. Still good the next day, but the texture changes.
- Do not freeze. Acid-cured shrimp breaks down after thawing, and the vegetables go soft.
- Serve cold, straight from the fridge. This dish is not reheated.