Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Sinaloa-Style Ceviche Recipe
Sinaloa-style ceviche emerged after trying many ceviche types without finding satisfying versions, leading to personal recipe creation hoping others will enjoy these results. This custom recipe reflects individual taste preferences while incorporating authentic Sinaloan coastal cooking techniques. The personalized approach ensures unique flavor combinations that satisfy specific palate requirements.
I tried many types of ceviche, none to my liking, so I created my own recipe. I hope you enjoy it. It looks appetizing and is really good, especially for hangovers. It’s Sinaloa-style because of the slices of jalapeños and red onions. It’s a delicate, classy dish. Serve on tostadas with Tapatio hot sauce, sliced avocados, and Mexican beer.
Prep Time:
45 mins
Additional Time:
12 hrs
Total Time:
12 hrs 45 mins
Servings:
10
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Ingredients
3 pounds raw shrimp, peeled, deveined, and cut into small pieces
14 limes, juiced, divided
½ white onion, finely chopped
1 serrano chile pepper
1 pound imitation crabmeat, shredded
3 tomatoes, seeded and finely chopped
1 cucumber, seeded and finely chopped
1 bunch cilantro, chopped
½ red onion, thinly sliced
4 jalapeño chile peppers, sliced
½ cup tomato and clam juice cocktail (such as Clamato)
salt and ground black pepper to taste
Directions
Combine shrimp, ½ lime juice, and white onion in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain; discard accumulated juices.
Combine remaining ½ lime juice with serrano in a large bowl.
Add shrimp mixture, crabmeat, tomatoes, cucumber, cilantro, red onion, and jalapeños to 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 crabmeat and shrimp if desired.
You can add other vegetables; some people like it with carrots.
Nutrition Facts (per serving)
| 224 | Calories |
| 3g | Fat |
| 18g | Carbs |
| 32g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 224 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 3% |
| Cholesterol 216mg | 72% |
| Sodium 649mg | 28% |
| Total Carbohydrate 18g | 6% |
| Dietary Fiber 2g | 5% |
| Total Sugars 6g | |
| Protein 32g | 64% |
| Vitamin C 30mg | 33% |
| Calcium 99mg | 8% |
| Iron 4mg | 21% |
| Potassium 542mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
