Ceviche Recipe
Shrimp cured in fresh lime juice with tomato, onion, jalapeño, avocado, and cilantro.
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Ingredients
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Shrimp and curing
Vegetables & herbs
Finish & seasoning
Method
Shrimp and curing
- 1
Prepare shrimp
Rinse shrimp under cold water, pat dry with paper towels. If shrimp are large, cut into 1/2-inch pieces; leave medium shrimp halved or whole depending on preferred bite-size.
- 2
Cure shrimp in lime
Place shrimp in a nonreactive bowl (glass or stainless). Pour fresh lime juice over shrimp so they are fully submerged (about 1 cup). Add kosher salt and black pepper, stir to combine. Cover and refrigerate. Allow shrimp to 'cook' in the lime juice for 20–30 minutes for small/medium shrimp; for slightly firmer shrimp or larger pieces, 30–45 minutes. The shrimp should turn opaque and firm to the touch.
Vegetables & herbs
- 3
Prepare vegetables
While shrimp cures, seed and dice the Roma tomatoes into roughly 1/4-inch pieces. Finely dice half a small red onion and place in cold water for 5 minutes to mellow the bite, then drain and pat dry. Mince the jalapeño (remove seeds for milder heat) and chop the cilantro. Dice the avocado and hold it in a small bowl with a squeeze of lime if you want to slow browning.
- 4
Combine vegetables
When shrimp are nearly done curing, drain about half of the lime juice from the shrimp bowl (leave enough to keep them moist and flavored, about 2–3 tablespoons). Add the diced tomatoes, drained onion, minced jalapeño, and chopped cilantro to the shrimp. Gently fold to combine so shrimp pieces remain intact.
Finish & seasoning
- 5
Season and rest
Drizzle 1 tablespoon extra-virgin olive oil over the ceviche. If using, sprinkle 1/4 teaspoon ground cumin and 1/2 teaspoon agave or honey to balance acidity. Taste and adjust salt and pepper as needed. Gently fold in diced avocado just before serving to avoid mashing.
- 6
Serve
Transfer ceviche to a chilled bowl or individual glasses. Garnish with a few cilantro leaves and serve immediately with lime wedges and tortilla chips or tostadas. Consume within 2–4 hours for best texture; do not store for long periods since the acid will continue to change the shrimp texture.