Shrimp Ceviche (gf) Recipe

Prepare shrimp

Rinse shrimp and pat dry. Cut larger shrimp into 1/2" pieces so all pieces are roughly uniform. Place shrimp in a non-reactive bowl (glass or stainless steel).

Cure in citrus

Pour the fresh lime juice and lemon juice over the shrimp so they are fully submerged. Cover the bowl with plastic wrap and refrigerate. Let the shrimp marinate until opaque and firm, about 20–30 minutes for 1/2" pieces (up to 40 minutes for larger pieces). Stir once halfway to ensure even 'cooking'.

Prep vegetables

While shrimp cures, finely dice the red onion, peel/seed and dice the cucumber, halve the cherry tomatoes, and mince the seeded jalapeño. Place vegetables in a separate bowl and toss together with the chopped cilantro, kosher salt, and black pepper.

Combine and finish

When shrimp is opaque and firm, drain about 1/4 cup of the citrus if there is excess (reserve more if you prefer a wetter ceviche). Add the shrimp to the bowl with the vegetables. Toss gently to combine. Taste and adjust seasoning with additional salt, pepper, or up to 2 tablespoons more lime juice if needed. Stir in the optional 1 tsp olive oil for a silkier mouthfeel. If using avocado, fold it in gently just before serving.

Cut tortillas

Stack tortillas and cut each into 6 triangular wedges (quarter them then cut each quarter in half) so you have about 48 chips from 8 tortillas.

Fry or bake

Fry method: Heat 1" oil in a heavy skillet or pot to 350°F (175°C). Fry tortilla wedges in batches, turning once, until golden and crisp, 60–90 seconds per side. Transfer to paper towels and immediately season with 1/2 tsp kosher salt. Bake method: Preheat oven to 375°F (190°C). Toss tortilla wedges with 3 tbsp neutral oil to coat, spread in a single layer on baking sheets, and bake 8–12 minutes, flipping once, until golden and crisp. Season with salt while warm.

Cool

Let chips cool to room temperature so they crisp fully before serving.

Spoon the ceviche into a chilled shallow bowl or individual serving cups. Garnish with extra cilantro leaves and lime wedges. Serve immediately with house-made chips on the side so chips remain crisp. Yield: divide among 6 appetizer portions (Bits & Bites).