Ceviche De Camaron Recipe

Prepare shrimp

If using raw shrimp, poach briefly: bring a pot of salted water to a gentle boil, add shrimp and cook 1–2 minutes until pink and opaque, then immediately transfer to an ice bath to stop cooking and chill. If using pre-cooked shrimp, ensure they are cold and cut into 1/2-inch pieces if large. Pat shrimp dry with paper towels.

Marinate in citrus

Place the chopped shrimp in a non-reactive bowl. Pour the fresh lime juice (and optional lemon juice) over the shrimp until mostly covered. Add kosher salt and black pepper, toss to combine. Refrigerate 20–30 minutes to allow flavors to meld; because shrimp are already cooked, this step chills and seasons rather than 'cooking' with acid. Taste after 20 minutes and adjust seasoning.

Prepare aromatics

While shrimp chills, finely dice the red onion and place in a small bowl of cold water with a pinch of salt for 5 minutes to mellow sharpness; drain and pat dry. Seed and dice the tomato, remove excess juices so ceviche doesn't become watery. Mince the jalapeño (remove seeds for less heat) and chop the cilantro.

Combine with shrimp

After shrimp has chilled 20–30 minutes, drain off any excess citrus so ceviche isn't too wet (reserve a tablespoon of juice if you like extra tang). Add the drained red onion, diced tomato, minced chile, and chopped cilantro to the shrimp. Gently fold to combine. Taste and adjust salt, pepper, and lime juice as needed.

Plate or bowl the ceviche: transfer to a serving bowl and chill briefly (5–10 minutes) if needed. Fan avocado slices on top or place one slice per serving. Garnish with additional cilantro leaves and serve with lime wedges alongside. Offer tortilla chips or tostadas for scooping.

Storage note: Serve within 6–8 hours for best texture. Keep chilled; if stored longer, the avocado will brown and tomatoes will make the mixture watery.