Ceviche Recipe

Trim and Butterfly Shrimp

Rinse shrimp under cold water, pat dry. If large, butterfly or cut into 1/2-inch pieces so acid can penetrate evenly. Place shrimp in a nonreactive bowl (glass or stainless steel).

Combine fresh lime juice, lemon juice, and orange juice in a measuring cup. Taste and add up to 2 tablespoons water if the citrus is extremely strong. Stir in 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Pour citrus mixture over shrimp until fully submerged. Cover and refrigerate for 20–30 minutes, stirring once after 10 minutes. Shrimp should turn opaque and firm — this indicates it is 'cooked' by the acid. If using very large shrimp, you may need up to 40 minutes; small shrimp will be done in 15–20 minutes.

While shrimp marinates, core and seed tomatoes and finely dice them. Place diced tomatoes in a colander or on paper towels for 5–10 minutes to drain excess juice, then transfer to a bowl.

Thinly slice red onion into half-moons. To reduce bite and harshness, soak onion in cold water with a pinch of salt for 5–10 minutes, then drain and pat dry.

Chop cilantro leaves and tender stems. Finely mince aji limo or jalapeño if using (remove seeds for less heat). If using green bell pepper, dice very small. Combine tomatoes, onion, cilantro, and pepper/pepper substitute in a bowl.

When shrimp are opaque and firm, drain about half of the citrus marinade (leave enough to create a loose broth — Ecuadorian ceviche typically has a shallow citrus broth). Reserve liquid if you prefer a saucier ceviche.

Add the marinated shrimp to the bowl with the tomatoes and onions. Gently fold to combine so shrimp are evenly distributed without crushing the tomatoes.

Drizzle 1 tablespoon oil over the mixture to round flavors. Add 1/4 tsp ground cumin if using. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper, adjust to taste. Fold in chopped cilantro, reserving a small amount for garnish.

Taste and adjust acidity or salt: if too sharp, add a teaspoon of orange juice or a few drops of olive oil; if bland, add a squeeze of lime and a pinch of salt. Let ceviche sit in the refrigerator 5–10 minutes to marry flavors before serving (but do not leave longer than 2 hours for best texture).

If using store-bought chifles, arrange on serving plates. To make quick homemade chifles: heat 1/2 inch neutral oil in a skillet over medium-high; slice ripe plantain very thin on a mandoline, fry in batches until golden and crisp (about 1–2 minutes per side), drain on paper towels, and sprinkle with a pinch of salt.

Spoon ceviche into individual bowls or a shallow serving dish with some of the citrus broth. Garnish with remaining cilantro and avocado slices if using. Serve immediately with plantain chifles and optional toasted corn on the side and lime wedges.

Leftovers: store refrigerated in an airtight container for up to 24 hours. Citrus will continue to 'cook' shrimp and soften vegetables, so texture will change; for best quality consume same day.