Local Shrimp Ceviche Recipe

Prepare shrimp

If using raw local shrimp: rinse under cold water, pat dry, and cut into 1/2-inch pieces. If using pre-cooked shrimp, chop to similar size. Place shrimp pieces into a non-reactive bowl (glass or stainless steel).

Cure shrimp in citrus

Pour the fresh lime juice (and optional lemon juice) over the shrimp so they are fully submerged. Cover and refrigerate for 20–30 minutes, stirring once halfway through. The shrimp should turn opaque and firm when 'cooked' by the acid. If shrimp are very small, check at 15 minutes; larger shrimp may take up to 45 minutes.

Prep aromatics and vegetables

While the shrimp cures, finely dice the red onion, mince the jalapeño (remove seeds for milder heat), chop cilantro, dice the tomato and cucumber, and cube the avocado but keep avocado separate in a small bowl with a squeeze of lime to slow browning.

Combine and season

When shrimp are opaque and firm, drain off about one-third of the citrus if you prefer a less watery ceviche, or leave it for a more saucy result. Add the diced red onion, minced jalapeño, chopped cilantro, diced tomato, and cucumber to the shrimp. Season with kosher salt, black pepper, and optional hot sauce. Gently fold to combine.

Finish

Just before serving, fold in the diced avocado and drizzle the olive oil over the ceviche. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

Transfer ceviche to a chilled bowl or individual cups. Garnish with microgreens or extra cilantro and serve with tortilla chips or on tostadas. Serve immediately with lime wedges on the side.