Ceviche Recipe

Make the marinade

In a medium bowl, combine 1 cup fresh lime juice and 1/2 cup fresh lemon juice. Whisk in 1 tsp kosher salt, 1/2 tsp granulated sugar, and 1/4 tsp freshly ground black pepper until the salt and sugar dissolve.

Prepare the shrimp

If shrimp are whole, peel, devein and remove tails. Rinse and pat dry with paper towels. Cut larger shrimp into 1/2- to 3/4-inch pieces so the citrus can penetrate evenly.

Cook or 'cook' the shrimp

There are two safe options: quick poach or citrus-cure. For poaching: bring 4 cups water with a pinch of salt to a gentle simmer, add shrimp and cook 1-2 minutes until just opaque and firm; immediately transfer to an ice bath to stop cooking. For citrus-cure (raw): place cut shrimp in the citrus marinade, pressing down so shrimp are submerged. Refrigerate 20-30 minutes, stirring once or twice, until shrimp are opaque and firm. Drain shrimp, reserving about 2-3 tablespoons of marinade for mixing later.

Dice the vegetables

While shrimp is curing or cooling, finely dice tomatoes to yield about 1 cup, dice 1/2 cup red bell pepper (remove seeds and ribs), and finely dice 1/2 cup red onion. Mince the jalapeño (if using), removing seeds for less heat, and roughly chop 1/2 cup fresh cilantro. Place vegetables in a large mixing bowl.

Add avocado

Cut 1 medium ripe avocado into 1/2-inch cubes just before combining to prevent browning. Gently fold avocado into the vegetable mixture so pieces remain intact.

Combine shrimp and vegetables

Add drained, cured or poached shrimp to the bowl with the vegetables. Add 2-3 tablespoons reserved citrus marinade and 1 tablespoon extra-virgin olive oil. Toss gently to combine, taking care not to mash the avocado. Taste and adjust salt and pepper as needed.

Rest and chill

If you used the poaching method, chill the combined ceviche in the refrigerator for at least 10-15 minutes to let flavors meld. If you used citrus cure, serve after a short rest (5 minutes) or chill up to 30 minutes. Do not marinate shrimp for more than 2 hours to avoid overcooking the texture.

Finish and serve

Just before serving, stir in chopped cilantro and finish with 1/8 teaspoon freshly ground black pepper. Adjust salt if needed. Serve immediately with lime wedges and tortilla chips or on tostadas. Offer extra lime on the side.