Ceviche Recipe

Prepare shrimp

Rinse shrimp under cold water and pat dry. If shrimp are large, cut into 1/2- to 3/4-inch pieces. Place shrimp in a non-reactive bowl (glass or stainless steel).

Add citrus

Pour the lime juice and optional lemon juice over the shrimp, making sure they are fully submerged. The acid will 'cook' the shrimp. Cover and refrigerate for 20–30 minutes, stirring once or twice midway to ensure even marination. Shrimp should turn opaque and firm.

Prepare vegetables and herbs

While shrimp marinates, thinly slice the red onion into half-moons and place in a small bowl of cold water for 5 minutes, then drain (this mellows the onion). Seed and finely mince the serrano chile (remove seeds for less heat). Peel, seed (if desired), and dice the cucumber into 1/4-inch pieces. Chop the cilantro leaves and tender stems. Cut the avocado in half, remove the pit, and dice the flesh; toss gently with a squeeze of lime if desired to prevent browning.

Combine and season

When shrimp are opaque and firm (about 20–30 minutes), drain off about half of the citrus liquid (leave enough to coat the pieces). Add the drained red onion, serrano chile, cucumber, and chopped cilantro to the shrimp. Gently fold in the diced avocado.

Adjust seasoning

Season the ceviche with kosher salt and black pepper. Drizzle the optional tablespoon of olive oil and gently mix. Taste and adjust: add more salt, a squeeze of lime, or a pinch more chili powder if desired.

Chill and finish

Cover and chill the ceviche for 10–15 minutes to let flavors meld (can serve immediately if preferred). Before serving, sprinkle chili powder over the top for color and a hint of smokiness. Serve chilled with tortilla chips, tostadas, or lettuce cups.