Ceviche Recipe

Prep shrimp

Rinse the raw shrimp under cold water, then pat dry with paper towels. If shrimp are large, cut into 1/2- to 3/4-inch pieces; if small, leave whole. Place shrimp in a nonreactive (glass or ceramic) bowl.

Make citrus marinade

Combine the fresh lime juice, lemon juice and cold water in a measuring cup or bowl. Add the kosher salt and granulated sugar and stir until dissolved.

Cure shrimp

Pour the citrus marinade over the shrimp so they are fully submerged. Cover and refrigerate for 20–30 minutes for small shrimp or up to 45 minutes for larger pieces. The shrimp should turn opaque and firm — this means they are 'cooked' by the acid. Check after 20 minutes and taste one for texture.

Drain shrimp

Once shrimp are opaque and firm, drain off about half of the marinade (you can reserve a few tablespoons if you want extra juiciness). Return the shrimp to the bowl.

Prepare vegetables and fruit

While shrimp are curing, dice the cucumber (seeded), tomatoes (seeded), mango, finely mince the jalapeño (remove seeds for less heat), and mince the red onion. Chop the cilantro and dice the avocado if using.

Combine ceviche

Add the cucumber, tomato, mango, jalapeño, red onion and cilantro to the drained shrimp. Drizzle with the olive oil, sprinkle with black pepper, and gently fold to combine. If you reserved any marinade, add 1–2 tablespoons to taste. Taste and adjust salt if needed.

Add avocado (optional)

If using avocado, gently fold in the diced avocado right before serving to prevent browning and mushiness.

Chill briefly

Cover and refrigerate the combined ceviche for 10–15 minutes to let flavors meld, but serve relatively soon after adding avocado (if used).

Spoon the ceviche into a serving bowl or individual small bowls. Serve chilled with tortilla chips on the side and lime wedges for squeezing. Use chips to scoop the ceviche or serve on top of chips as desired.