Shrimp Ceviche Recipe

Prepare shrimp and citrus cure

Rinse the shrimp under cold water and pat dry. Cut each shrimp into 1/2- to 3/4-inch pieces (bite-sized). Place the shrimp in a non-reactive bowl (glass or stainless).

In a separate measuring cup, combine 1 cup fresh lime juice, 1/2 cup fresh orange juice, 1 tablespoon kosher salt and 1 teaspoon sugar. Stir until salt and sugar dissolve.

Pour the citrus mixture over the shrimp until fully submerged. If the liquid does not cover the shrimp, add up to 1/4 cup cold water. Gently press the shrimp down to ensure full contact with the citrus.

Cover the bowl and refrigerate for 20–30 minutes, stirring once halfway through. The shrimp should become opaque and firm when 'cooked' by the citrus. Do not over-cure — 30 minutes is typically sufficient for 1/2-inch pieces.

While the shrimp cures, prepare the vegetables. Seed and dice the cucumber into small uniform pieces. Seed the tomatoes and dice. Finely dice the red onion and finely mince the jalapeño (adjust quantity to taste). Chop the cilantro leaves, discarding large stems.

If using avocado, dice it and reserve in a small bowl with a squeeze of lime to slow browning; add avocado just before serving so it retains texture.

After the shrimp are opaque and firm, drain about half of the curing liquid (leave a few tablespoons to keep the ceviche juicy). Transfer the cured shrimp to a medium bowl.

Add the diced cucumber, tomatoes, red onion, minced jalapeño and chopped cilantro to the bowl with shrimp. Gently fold to combine so the shrimp and vegetables are evenly distributed.

Add the additional 1/4 cup fresh lime juice, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt (or to taste) and 1/4 teaspoon freshly ground black pepper. Gently toss again. Taste and adjust seasoning — add more lime, salt, or jalapeño as desired.

If using avocado, fold in the diced avocado gently right before serving to avoid mashing.

Chill the assembled ceviche for 5–10 minutes to marry flavors, or serve immediately. Spoon onto tostadas or serve with tortilla chips. Garnish with extra cilantro leaves and lime wedges if desired.