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When I was a child, my mamá made individual shrimp ceviche servings for Lent. Serving it that way always felt special — fancier than the usual meals — so I looked forward to it. She would buy fresh shrimp from the market and marinate them in Clamato The Original to add bright flavor and color. Today my husband and I still love shrimp ceviche, but with six kids we needed a quicker, larger-format version. That’s how our shrimp ceviche lasagna was born: the same fresh flavors I grew up with, arranged in layers to feed a crowd.
We use the same core ingredients my mom used — shrimp, fresh vegetables and Clamato — but assemble them like a lasagna. The dish is layered with tostones, rice and shrimp ceviche, then finished with diced avocado, jalapeños for a bit of heat, and crumbled queso fresco. It’s a beautiful, crowd-pleasing dish that’s easy to prepare for a family meal or special occasion. Below are straightforward instructions to make this shrimp ceviche lasagna at home.
Shrimp Ceviche Lasagna
Ingredients:
- 2 (12 oz) bags peeled and deveined shrimp
- 3 small tomatoes, diced
- 1 small red onion, finely chopped
- Juice of 1 lime
- 3 cups long-grain rice
- 3 green plantains
- Salt and pepper to taste
- Red cabbage, thinly sliced
- Queso fresco, crumbled
- 1 jalapeño, sliced
- 1 avocado, diced
- 1 cup fresh cilantro, chopped
- 1 cup Clamato The Original
Instructions:
- Cook the rice according to package directions. For extra flavor, add a few teaspoons of chicken broth to the cooking water.
- In a large bowl, combine the shrimp, chopped onion, diced tomatoes, cilantro, salt and pepper. Squeeze in the lime juice and pour in 1 cup of Clamato. Mix well and let the shrimp marinate until they turn opaque and are “cooked” by the acid — about 10–20 minutes, depending on shrimp size.
- Peel and slice the green plantains, then fry them until golden brown to make tostones and drain on paper towels.
- Line a lasagna pan with a layer of tostones. Add a layer of rice, then spoon on a layer of shrimp ceviche. Drizzle a little Clamato over the ceviche for extra moisture and flavor.
- Repeat the layers: tostones, rice, ceviche. Finish with another layer of tostones.
- Optionally sprinkle queso fresco over the top and bake briefly just to warm and soften the cheese; the dish also tastes excellent served cold straight from the refrigerator.
- Before serving, top the shrimp ceviche lasagna with diced avocado, sliced jalapeño, crumbled queso fresco, shredded red cabbage and an additional 1/2 cup of Clamato if desired.
Serve slices with extra diced avocado, a simple salad and lime wedges. This recipe is simple to scale for larger gatherings and delivers the bright, tangy flavors of classic ceviche in a convenient, shareable format — perfect for Lent or any seafood night.
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What’s your go-to dish during Lent?
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Lime Chicken Pasta Salad