Ceviche Rojo with Cooked Shrimp
20 ingredients · 12 steps · from Cooking Con Claudia
- mexican
- dinner
- ceviche
- seafood
- salsa roja
- spicy
Ingredients
- 2 garlic cloves
- 5 chile de arbol
- 1 chile morita
- 3 guajillo peppers
- half a cup lime juice
- 1/3 of a cup Clamato
- 2 Tbsp ketchup
- a few dashes salsa Huichol
- 2 tsp Maggi jugo
- to taste salt
- to taste black pepper
- cooked shrimp
- roma tomatoes
- purple onion
- cucumber
- 1, chopped mango
- cilantro
- 1 habanero
- 1, for serving tostada
- for serving avocado
Steps
- Toast two garlic cloves, five chile de arbol, one chile morita, and three guajillo peppers.
- Clean the toasted chiles.
- Transfer chiles to a blender cup.
- Add half a cup of freshly squeezed lime juice, 1/3 of a cup of Clamato, 2 Tbsp of ketchup, a few dashes of salsa Huichol, and 2 tsp of Maggi jugo.
- Blend until smooth.
- Prepare the ceviche bowl by adding cooked shrimp, Roma tomatoes, purple onion, cucumber, one mango (chopped), cilantro, and habanero.
- Add the blended salsa to the bowl.
- Mix all ingredients together.
- Add more Clamato to the cup to ensure all sauce is mixed.
- Taste and adjust salt and pepper if necessary.
- Refrigerate for about 15 minutes.
- Serve over a tostada with avocado.
Recipe extracted by Foodle from “How to make a CEVICHE ROJO it’s quick easy and so refreshing! ” by Cooking Con Claudia. Quantities follow the video and may be approximate — watch the original for technique.
