Ceviche De Camarones Recipe

Prepare shrimp

If using larger shrimp, cut into 1/2- to 3/4-inch pieces. Smaller shrimp may be left whole. Pat shrimp dry with paper towels.

Place shrimp in a nonreactive bowl (glass or stainless steel). Pour the fresh lime and lemon juice over the shrimp until they are fully submerged. Add kosher salt and black pepper, stir to combine.

Cover the bowl and refrigerate. Let the shrimp 'cook' in the citrus for 20–30 minutes for small shrimp or 30–45 minutes for larger pieces, until the shrimp are opaque and firm. Taste one piece to confirm doneness; it should be opaque and slightly springy.

While the shrimp are marinating, thinly slice the red onion and rinse briefly under cold water to tame sharpness; drain and pat dry. Dice the tomatoes and cucumber; finely mince the jalapeño (remove seeds for less heat). Chop the cilantro and dice the avocado just before serving to prevent browning.

Combine the prepared onion, tomatoes, cucumber, jalapeño and cilantro in a medium bowl. Toss gently to combine.

Once the shrimp are opaque and 'cooked' by the citrus, drain about half of the marinade (reserve a few tablespoons for flavor if desired). Add the shrimp to the vegetable mixture.

Add the olive oil, ground cumin (if using), and sugar (if using) to the bowl. Gently fold in the diced avocado. Taste and adjust seasoning with additional salt, pepper, or a splash more lime juice if needed.

Cover and chill for 10–15 minutes to allow flavors to marry, or serve immediately if you prefer a firmer avocado texture.

Spoon the ceviche into serving bowls or onto tostadas. Garnish with extra chopped cilantro and lime wedges. Serve with tortilla chips or crisp tostadas.

Consume within 24 hours for best texture and food safety; discard if left at room temperature more than 2 hours.