American Ceviche

American Ceviche

Jodi Grow

"This is more of a ceviche gazpacho, because it is marinated and served in clam and tomato juice rather than on a tostada or chips. It is served in a tall beer glass or tall ice cream sundae glass. Have fun improvising this recipe. Serve with chips."
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9 h servings 152 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 597 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Ready In

  1. Mix shrimp, imitation crab, tomatoes, avocados, cucumber, red onion, cilantro, lime juice, jalapeno peppers, and garlic together in a container with a lid; pour tomato and clam juice cocktail over the salad and mix. Season to taste with salt and black pepper.
  2. Let the salad marinate overnight in the refrigerator; stir again before serving.


Read all reviews 4
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Excellent summer meal or a great appetizer for those summer parties. I made this is a gallon sized glass jar to transport to a party. I tossed all the ingredients into the jar as I was preppin...

I give it two thumbs up. This is the best I have had!

This is a version of Mexican shrimp cocktail. Great with crackers.

I omitted the immatation crab meat and added a 14 oz bag of small shrimp. Also, I added a bunch of hot sauce (however spicy you like it)The family devoured it!!! Just served it with saltines.

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