Canned Shrimp Ceviche with Clamato | CookOS

Canned Shrimp Ceviche

Name: Canned Shrimp Ceviche with Clamato
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 (6 oz) cans tiny shrimp, drained; 1/4 cup red onion, finely diced; 1/2 cup cucumber, peeled and diced; 1 Roma tomato, diced; 1/4 cup cilantro, chopped; 1 jalapeño, seeded and diced; 1 avocado, diced; 1 lime, juiced; 1/4 cup Clamato juice; salt, to taste; black pepper, to taste; 1/2 lemon, juiced; Hot sauce, for serving; Tortilla chips, for serving

Canned shrimp ceviche is a no-cook appetizer combining drained canned shrimp with fresh vegetables, lime juice, and Clamato for a zesty, refreshing dish that's ready in minutes and served straight from the can.

🌍Mexican 🏷️Shrimp ceviche 🏷️Canned shrimp 🏷️Ceviche 🏷️Appetizer No-cook

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

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Ingredients

2 (6 oz) cans tiny shrimp, drained
1/4 cup red onion, finely diced
1/2 cup cucumber, peeled and diced
1 Roma tomato, diced
1/4 cup cilantro, chopped
1 jalapeño, seeded and diced
1 avocado, diced
1 lime, juiced
1/4 cup Clamato juice
salt, to taste
black pepper, to taste
1/2 lemon, juiced
Hot sauce, for servingoptional
Tortilla chips, for servingoptional

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Instructions

1
Open and drain the cans of shrimp. Add the drained shrimp to a large mixing bowl.
2
To the bowl, add the diced red onion, cucumber, tomato, chopped cilantro, and diced jalapeño.
3
Add the diced avocado to the bowl.
4
Squeeze in the juice of one lime and pour in the Clamato juice.
5
Season with salt and black pepper to taste.
6
Gently mix all the ingredients until well combined.
7
Squeeze in the juice of half a lemon for extra brightness and mix one last time.
8
For a fun presentation, spoon the ceviche back into the empty, cleaned shrimp cans.
9
Drizzle with your favorite hot sauce and serve immediately with tortilla chips.

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Tips & Notes

Pro tips

Drain canned shrimp thoroughly and pat dry with paper towels to avoid excess liquid that dilutes the dressing.
Dice all vegetables uniformly and finely so they blend cohesively with the shrimp and absorb the lime-Clamato flavor.
Add avocado in the last 5 minutes before serving to prevent oxidation and browning.
Chill the mixture for 15–30 minutes before serving to let flavors meld while keeping the texture crisp.

Substitutions

Clamato juice → tomato juice + 1/2 tsp Worcestershire sauce (lighter, tangier profile)
Red onion → white onion (milder flavor)
Cilantro → parsley (if cilantro is unavailable or disliked)
Jalapeño → serrano pepper (spicier) or omit entirely (less heat)

Storage & make-ahead

Refrigerate in an airtight container for up to 1 day; add avocado only just before serving to prevent browning.

Common Questions

Do I need to cook canned shrimp for ceviche?

No. Canned shrimp is already cooked and preserved. Simply drain and mix with your other ingredients. The lime juice and Clamato juice add tang and flavor without raw-cooking the shrimp.