Ceviche De Camaron Recipe

Clean and cut

Rinse the shrimp under cold water, pat dry with paper towels. If using large shrimp, cut into 1/2- to 3/4-inch pieces so the acid can penetrate evenly. Smaller shrimp may be left whole or halved.

Marinate in citrus

Place the cut shrimp in a nonreactive bowl (glass or stainless steel). Pour the combined fresh lime juice and lemon juice (and optional orange juice) over the shrimp so they are fully submerged. Add 1 tsp salt and 1/8 tsp black pepper. Cover and refrigerate for 20–30 minutes, stirring once halfway, until the shrimp turn opaque and firm (the shrimp should appear 'cooked' through). Total marination time depends on shrimp size: 15–20 minutes for small, up to 30 minutes for larger pieces.

Blend vegetables

In a blender or food processor combine the roughly chopped white onion (use half the amount if you prefer milder onion flavor), seeded tomato, cilantro leaves, seeded jalapeño (start with half if unsure about heat), optional garlic, and the olive oil if using. Add a pinch of salt. Pulse until you reach a slightly chunky but saucy texture — about 6–10 short pulses. You want a bright, fresh liquid with small bits, not a completely smooth puree.

Adjust seasoning

Taste the blended mix and add up to 1/2 tsp additional salt or a splash more lime juice if it tastes flat. If it is too thick, thin with 1–2 tbs cold water.

Drain about one-third of the citrus marinade from the shrimp (reserve the remainder if you want a juicier ceviche). Pour the blended vegetable base over the marinated shrimp and gently fold to combine. Add the diced cucumber, additional diced tomato, and finely diced red onion. Mix gently to avoid crushing shrimp pieces.

Taste and finish seasoning: add remaining 1/2 tsp salt or more lime/lemon juice if needed, and 1/8–1/4 tsp black pepper. If you like heat, stir in a few drops of hot sauce or extra chopped jalapeño. Fold in diced avocado just before serving so it stays intact.

Chill briefly: refrigerate the combined ceviche for 10–15 minutes to let flavors marry. Do not marinate for too long after adding avocado or the texture will soften.

Spoon the ceviche into bowls or onto tostadas. Garnish with fresh cilantro leaves and serve with lime/lemon wedges and tortilla chips or tostadas on the side.

Storage note: consume within 24 hours for best quality. The shrimp texture becomes firmer and the avocado will darken with time.