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Sinaloa-Style Ceviche

I tried many types of ceviche, none to my liking, so I created my own recipe. I hope you enjoy it. It looks appetizing and is really good, especially for hangovers. It's Sinaloa-style because of the slices of jalapeños and red onions. It's a delicate, classy dish. Serve on tostadas with Tapatio hot sauce, sliced avocados, and Mexican beer.
Print Recipe
Prep Time 45 minutes
Total Time 12 hours 45 minutes
Course lunch/dinner
Cuisine south american
Servings 10 people
Calories 2089.9 kcal

Equipment

  • 2 Large Mixing Bowls Essential for marinating and final mixing.
  • 1 Sharp Chef's Knife For precise cutting of shrimp and vegetables.
  • 1 Cutting Board A stable surface for all chopping tasks.
  • 1 Citrus Juicer For efficiently extracting juice from 14 limes.
  • 1 Fine-Mesh Strainer or Colander For draining the marinated shrimp effectively.

Ingredients
  

Main

  • 3 pounds raw shrimp peeled, deveined, and cut into small pieces
  • 14 limes juiced, divided
  • ½ white onion finely chopped
  • 1 serrano chile pepper
  • 1 pound imitation crabmeat shredded
  • 3 tomatoes seeded and finely chopped
  • 1 cucumber seeded and finely chopped
  • 1 bunch cilantro chopped
  • ½ red onion thinly sliced
  • 4 jalapeño chile peppers sliced
  • ½ cup tomato and clam juice cocktail such as Clamato
  • salt and ground black pepper to taste

Instructions
 

  • Combine shrimp, ½ lime juice, and white onion in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain; discard accumulated juices.
  • Combine remaining ½ lime juice with serrano in a large bowl.
  • Add shrimp mixture, crabmeat, tomatoes, cucumber, cilantro, red onion, and jalapeños to the bowl. Stir in tomato and clam juice cocktail; season with salt and black pepper.

Notes

Achieving truly great ceviche hinges on ingredient quality and precise preparation. Always use the freshest shrimp and limes; frozen shrimp should be fully thawed. Ensure all vegetables are uniformly diced or sliced for consistent texture and even distribution of flavors. The 12-hour marination is crucial for the shrimp to 'cook' in the acid, but avoid going significantly longer as it can toughen the texture. Draining the initial lime juice is key to prevent an overly acidic final dish and allows the Clamato to balance the flavors. For an elevated experience, consider replacing imitation crabmeat with high-quality fresh white fish or more shrimp. Adjust the amount of serrano and jalapeños to control the heat level. A quick chill before serving enhances the refreshing quality.