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Sinaloa-Style Ceviche


"I tried many types of ceviche, none to my liking, so I made my own. I hope you enjoy it. It looks appetizing and it's really good, especially for hangovers. It's Sinaloa-style because of the slices of jalapenos and red onions. It's a delicate, classy dish. Serve on tostadas with Tapatio® hot sauce, sliced avocados, and Mexican beer."
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12 h 45 m servings 224 cals
Original recipe yields 10 servings

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  • Prep

  • Ready In

  1. Combine shrimp, white onion, and juice of 7 limes in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain, discarding accumulated juices.
  2. Blend juice of remaining 7 limes with serrano chile pepper. Pour into a large bowl.
  3. Combine shrimp and onion mixture, crabmeat, tomatoes, cucumber, red onion, jalapeno peppers, and cilantro in the bowl. Stir in tomato and clam juice cocktail. Season with salt and black pepper.


  • Cook's Notes:
  • Make sure you fully "cook" the shrimp with lime juice. You can also cook them using heat.
  • Substitute fish for the crab and shrimp if desired.
  • You can add other vegetables; some people like it with carrots.

Nutrition Facts

Per Serving: 224 calories; 2.8 g fat; 17.6 g carbohydrates; 32.2 g protein; 216 mg cholesterol; 649 mg sodium. Full nutrition

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This reminded me of a cross between ceviche and Mexican cocktail due to the addition of Clamato. We really enjoyed it and it is one I would make again.