Shrimp Ceviche Recipe

Prepare Shrimp

Rinse the shrimp under cold water, pat dry, then cut into 1/2-inch pieces (or leave halved depending on preference). Place shrimp in a nonreactive glass or ceramic bowl large enough to hold marinade and mix-ins.

Make Leche de Tigre

In a separate bowl, whisk together the fresh lime juice, lemon juice, fish stock or clam juice, chopped cilantro stems, minced ginger, minced garlic, kosher salt and black pepper. Taste and adjust: it should be bright, very acidic, and slightly salty. If juice is overly acidic, add up to 2 tablespoons cold water to balance.

Marinate Shrimp

Pour the leche de tigre over the shrimp so they are fully submerged. Cover and refrigerate. Depending on the shrimp size, allow to marinate 20–30 minutes until shrimp are opaque and firm (shrimp are 'cooked' by the citrus). For a firmer texture, marinate up to 45 minutes but do not exceed 2 hours.

Stop Cooking

Once the shrimp are opaque throughout, you can pour off and reserve about 1/4 cup of the leche de tigre for serving. If you prefer chilled ceviche, add 1 cup of ice to the bowl briefly (2–3 minutes) and drain the meltwater; this stops the acid cooking and cools the mixture quickly.

Prepare Pico

While shrimp is marinating, combine the diced tomatoes, finely diced or thinly sliced red onion, minced jalapeño, chopped cilantro leaves, and diced cucumber (if using) in a bowl. Season with 1/2 teaspoon sea salt and toss gently. Let rest 10–15 minutes so flavors meld, then taste and adjust salt or jalapeño heat.

Combine with Shrimp

When shrimp are ready, drain most of the marinade leaving approximately 2–3 tablespoons to keep the mixture moist (reserve extra leche de tigre to serve on the side). Add the pico de gallo mixture to the shrimp and gently fold to combine. If using avocado, fold diced avocado in last to avoid mashing.

Finish

Taste and adjust seasoning with salt, pepper or a teaspoon of olive oil if desired. If you reserved extra leche de tigre, add a tablespoon or two to brighten flavors.

Spoon the shrimp ceviche into individual serving bowls or onto tostadas. Garnish with microgreens or cilantro sprigs and a lime wheel or wedge. Serve immediately with tortilla chips or crisp tostadas alongside. Provide extra reserved leche de tigre at the table for those who want more acidity.