This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Sinaloa-Style Shrimp Ceviche

Name: Sinaloa-Style Shrimp Ceviche
Prep time: 1 h 20 min
Yield: 4
Cuisine: Mexican
Ingredients: Peeled and deveined shrimp (1 kg); Lemon (1 cup); Salt (1 tablespoon); Pepper (1 pinch); Red onion (1 piece); Tomatoes (4 pieces); Cucumber (2 pieces); Serrano peppers (5, 35 g); Cilantro (2 cups, 1 bunch); Seafood sauce (150 mL); Hot sauce (350 mL); Clamato (956 mL); Ketchup (2 tablespoons); Avocado (1 piece); Corn tostadas (1 package); Cream (optional)

by Dana Peredo

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Shrimp marinated in lemon juice until opaque, mixed with red onion, tomato, and cucumber, and a blended sauce made from serrano chili, cilantro, Clamato, seafood sauce, and ketchup; served on tostadas with avocado and sour cream.

Servings: 4
Prep: 1 hr 20 min
Difficulty: Easy
Category: Main course
Cuisine: Mexican
Texture: Crispy / Crunchy, Chewy, Chunky, Juicy
Meal: Lunch

Family meal
Holiday
Game day
Party

Ingredients

Peeled and deveined shrimp (1 kg)
$190.00 MXN
Lemon (1 cup)
No price yet
Salt (1 tablespoon)
≈ $0.40 MXN
Pepper (1 pinch)
No price yet
Red onion (1 piece)
No price yet
Tomatoes (4 pieces)
≈ $14.27 MXN
$29.00 MXN/kg
Cucumber (2 pieces)
≈ $16.56 MXN
Serrano peppers (5, 35 g)
$1.89 MXN
Cilantro (2 cups, 1 bunch)
$11.00 MXN
Seafood sauce (150 mL)
$18.30 MXN
Hot sauce (350 mL)
$19.00 MXN
Clamato (956 mL)
$46.00 MXN
Ketchup (2 tablespoons)
No price yet
Avocado (1 piece)
≈ $11.86 MXN
Corn tostadas (1 package)
No price yet
Cream (optional)
No price yet

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $329.28 MXN

≈ $82.32 MXN per serving

10 of 16 ingredients

priced

63%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Spatula
Cutting board
Knife
Blender
Citrus juicer

Steps

1. Wash and chop the ingredients6 min
First, wash the shrimp and wash the vegetables thoroughly. Then, cut the shrimp into cubes and finely dice the red onion, the tomatoes, and 1 cucumber. Remove the stems from the serrano peppers.
2. Prepare the shrimp20 min
Now pour the shrimp into a large bowl and add the lemon juice, until it covers the shrimp, as shown in the image. Then add 1 tablespoon of salt and 1 tablespoon of pepper (or to taste), stir, cover, and refrigerate for about 20 minutes, until the shrimp turn opaque and are no longer transparent.
3. Add vegetables
Once the shrimp are ready, remove them from the pan and add the onion, tomato, and chopped cucumber.
4. Make the ceviche sauce
Now we’re going to add half a cucumber, the 5 serrano chilies, 1 cup of cilantro, a splash of seafood sauce, 1/4 cup of hot sauce (or to taste), 1/2 cup of Clamato, and 2 tablespoons of ketchup. Then we’ll blend it thoroughly and taste it.
5. Mix the sauce with the shrimp
Add one cup of Clamato to the shrimp, then add 1/2 cup of cilantro and 1/2 cup of the sauce, or to taste. Finally, stir well until all the ingredients are combined.
6. Ready to serve
You have prepared Sinaloa-style shrimp ceviche, ready to serve on tostadas with sour cream and avocado.