Recipes

Cooked Shrimp Ceviche

by StudioLink Recipe.
June 30, 2025
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Made by
Claudia

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Tender cooked shrimp, crisp cucumber, tomatoes, red onion, and cilantro come together in a tangy lime–Clamato dressing with ketchup, Maggi seasoning, and a kick of fresh chile. Serve this refreshing ceviche chilled, piled onto tostadas with avocado and a little extra hot sauce.

1 Pot
Cooking Equipment
Stovetop
Cooking Method

Ingredients:

0.5x
1x
2x
4x
 
  •   2 lbs raw shrimp (large)
  •   1/2 cup lime (juice, freshly squeezed)
  •   1/4 cup tomato juice
  •   1/4 cup ketchup
  •   2 tbsp jugo Maggie
  •   a few dashes hot sauce (or seafood hot sauce)
  •   2 cucumbers (peeled, cored, and chopped)
  •   3 Roma tomatoes (corerd and chopped)
  •   1/2 red onion (finely chopped)
  •   1 bunch cilantro (finely chopped)
  •   2 chiles (of your choice)
  •   1 tsp black pepper
  •   onion (for cooking water)
  •   1 clove garlic (for cooking water)
  •   1 stick celery (for cooking water)
  •   salt
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Prepare the shrimp: Peel and devein the SHRIMP, remove the tails, and chop into small bite-sized pieces.
  2. Cook and cool: Bring a pot of salted water to a boil. Add the WHITE ONION and CELERY to flavor the water, then add the chopped shrimp. Cook until the pieces are pink, opaque, and firm. Lift out the shrimp with a strainer, drain well, and cool before assembling the ceviche. Discard the cooking aromatics and water.
  3. Chop the vegetables: Peel, seed, and chop the CUCUMBERS. Core and chop the ROMA TOMATOES, then finely chop the RED ONION, CILANTRO, HABANERO, and SERRANO.
  4. Dress the shrimp: Place the cooled shrimp in a large mixing bowl. Add the LIME JUICE, CLAMATO, KETCHUP, MAGGI SEASONING, HOT SAUCE, and BLACK PEPPER. Stir until evenly coated.
  5. Combine: Add the prepared vegetables and cilantro. Gently fold everything together until the shrimp and vegetables are evenly distributed through the dressing.
  6. Serve chilled: Keep the ceviche refrigerated until serving. Spoon onto TOSTADAS and finish with optional AVOCADO and additional hot sauce.

Using precooked shrimp: Skip the poaching step. Thaw if frozen, drain well, and chop before combining with the dressing and vegetables. Add avocado just before serving.

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