Name: Aura Restaurant & Lounges Ceviche GF Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb raw shrimp (medium, peeled & deveined); 1 cups fresh lime juice; 0.5 cups fresh lemon juice; 1.5 tsp kosher salt; 0.5 tsp black pepper; 2 each roma tomatoes; 1 each ripe avocado; 0.5 each red bell pepper; 0.25 each red onion; 0.5 cups fresh cilantro leaves (packed); 0.5 each fresh jalapeño (optional, seeded and finely chopped); 1 tbs extra-virgin olive oil; 4 each lime wedges (for serving); 8 each tortilla chips or tostadas (gluten-free)

Method

Prepare Shrimp

Slice shrimp

Rinse shrimp and pat dry. If using medium shrimp, butterfly or chop each piece into 1/2-inch pieces so citrus can penetrate evenly. Place cut shrimp in a nonreactive bowl (glass or stainless steel).

Marinate in citrus

Pour the fresh lime juice and lemon juice over the shrimp making sure the shrimp are fully submerged. Sprinkle 1 tsp kosher salt and 1/4 tsp black pepper over the shrimp and stir gently to combine. Cover and refrigerate for 20–30 minutes, stirring once halfway through, until the shrimp turn opaque and feel firm to the touch (cooked by citrus). Do not marinate more than 45 minutes or shrimp will become too firm.

Prepare Vegetables & Herbs

Chop produce

While shrimp marinate, dice the roma tomatoes into small 1/4-inch pieces, finely dice the red bell pepper, and mince the red onion into small pieces. Finely chop the cilantro leaves and, if using, seed and very finely mince the jalapeño.

Prep avocado

Cut the avocado in half, remove the pit, scoop the flesh out and dice into 1/2-inch cubes. Immediately toss the avocado with a squeeze of lime (from the lime wedges) to slow browning and set aside.

Combine & Season

Once the shrimp are opaque and firm, drain about half of the citrus marinade from the bowl (leave enough to flavor the ceviche — roughly 2–3 tbsp). Add the diced tomatoes, bell pepper, red onion, chopped cilantro, minced jalapeño (if using), remaining 1/2 tsp kosher salt and 1/4 tsp black pepper to the shrimp. Gently fold in the avocado so it doesn’t mash.

Taste and adjust seasoning: add more salt, pepper, or a splash more lime juice if needed. Stir in 1 tablespoon extra-virgin olive oil to round the flavors and create a slightly glossy finish.

Serve

Spoon the ceviche into a chilled bowl or onto individual plates. Garnish with a few whole cilantro leaves and serve immediately with lime wedges and gluten-free tortilla chips or tostadas on the side.

Note: For a slightly milder dish, refrigerate the combined ceviche for an extra 10–15 minutes before serving to let flavors meld, but serve within 1 hour for best texture.

Ceviche Gf Recipe