Ceviche Recipe

Prepare shrimp

If using pre-cooked shrimp: rinse under cold water, pat dry, then chop into 1/2-inch pieces. If using raw shrimp: bring 4 cups water, 1 tsp sea salt and bay leaf to a gentle simmer in a medium saucepan; add peeled and deveined shrimp and poach 1.5–2 minutes until just opaque and pink. Immediately transfer shrimp to an ice bath to stop cooking, then drain and chop into 1/2-inch pieces.

Place the chopped shrimp in a non-reactive bowl (glass or stainless steel).

Juice enough limes to yield about 1 cup of lime juice and add 2 tablespoons lemon juice; pour the citrus juice over the shrimp so the shrimp are fully submerged. Gently stir to ensure even coverage.

Cover the bowl and refrigerate to 'cook' the shrimp in the citrus: chill for 20–30 minutes for smaller shrimp pieces (1/2-inch) or up to 45 minutes for larger pieces. The shrimp should turn fully opaque and firm when done. Taste after 20 minutes to check doneness and acidity.

While the shrimp are curing, drain excess citrus from the shrimp if it seems excessively watery, leaving just enough to keep the mix moist (about 2–4 tablespoons). Reserve any extra citrus for adjusting seasoning later.

Add the diced roma tomatoes and finely diced red onion to the bowl with the shrimp.

Add the minced jalapeño (start with half if you prefer milder heat) and the chopped cilantro. Stir gently to combine all ingredients.

Season with 1.5 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp sugar (if using). Taste and adjust: add more salt, pepper or reserved citrus to balance brightness and seasoning.

Cover and refrigerate the combined ceviche for an additional 10–15 minutes to allow flavors to meld (optional).

Just before serving, gently fold in a light drizzle (about 1 tsp) of extra virgin olive oil if desired for richness.

Arrange avocado slices on top or fan them along the side as a garnish. Sprinkle a few cilantro leaves on top for presentation.

Serve chilled with tortilla chips or on tostadas. Keep ceviche refrigerated and consume within 24 hours for best quality.