Bright, refreshing, and deeply rooted in the coastal traditions of Sinaloa, Mazatlán-Style Shrimp Ceviche celebrates the vibrant flavors of Mexico’s Pacific coast. Tender shrimp are briefly poached, then tossed with fresh lime juice, crisp vegetables, cilantro, and a touch of Clamato for the signature flavor found in the marisquerías of Mazatlán. Served chilled with tostadas and hot sauce, this ceviche is equally at home at a seaside palapa or on a lakeside deck overlooking the water.

Ingredients

• 1 1/2 pounds medium shrimp (31/40 count), peeled and deveined
• 2 quarts water
• 1 tablespoon kosher salt, for poaching
• 1 1/4 cups fresh lime juice, plus more to taste
• 1/3 cup Clamato juice
• 3 Roma tomatoes, seeded and diced
• 3/4 cup cucumber, peeled, seeded, and diced
• 3/4 cup white onion, finely diced
• 1/4 cup finely diced celery
• 1–2 serrano peppers, seeded and finely minced
• 1/2 cup fresh cilantro, chopped
• 1/4 teaspoon crushed Mexican oregano (optional)
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 2 ripe avocados, sliced or diced
• Mexican hot sauce, for serving
• Lime wedges, for garnish
• Crisp tostadas or saltine crackers, for serving

Preparation

1. Bring the water and 1 tablespoon kosher salt to a gentle simmer in a medium saucepan.
2. Add the shrimp and cook for 2–3 minutes, just until opaque and pink.
3. Immediately transfer the shrimp to an ice bath to stop the cooking. Drain thoroughly and pat dry.
4. Chop the shrimp into bite-sized pieces and place them in a large glass or non-reactive bowl.
5. Add the lime juice and Clamato juice. Stir gently to coat the shrimp evenly.
6. Add the tomatoes, cucumber, white onion, celery, serrano peppers, cilantro, and optional Mexican oregano. Mix gently to combine.
7. Season with the remaining kosher salt and black pepper. Taste and adjust the lime juice and salt as needed.
8. Cover and refrigerate for 20–30 minutes to allow the flavors to meld.
9. Divide the ceviche among serving bowls or pile onto crisp tostadas. Garnish with avocado, additional cilantro, and lime wedges.
10. Serve immediately with Mexican hot sauce and saltine crackers or additional tostadas on the side.

Cook’s Notes

• Do not overcook the shrimp. They should remain tender and succulent.
• The ice bath prevents carryover cooking and preserves the shrimp’s delicate texture.
• Serrano peppers provide authentic Sinaloan heat; remove the seeds for a milder ceviche.
• Clamato adds depth and a subtle savory note without overpowering the fresh seafood flavors.
• For the best flavor and texture, prepare the ceviche the same day it will be served.

Serving Suggestions

• Serve atop crisp tostadas with sliced avocado and extra cilantro.
• Offer lime wedges, Valentina or Cholula hot sauce, and saltine crackers alongside for an authentic coastal presentation.
• Pair with grilled fish tacos, carne asada, or smoked meats for a festive meal.
• Present in chilled margarita glasses or shallow bowls for an elegant first course.

Beverage Suggestions

• Mexican lager with a wedge of lime
• Paloma made with fresh grapefruit juice
• Classic margarita on the rocks
• Sauvignon Blanc or Albariño
• Sparkling mineral water with lime
• Agua fresca such as watermelon or cucumber-lime