Ceviche Ajo Recipe

Preheat oven to 400°F (200°C). Slice the top off each garlic head to expose the cloves. Place heads on a square of foil, drizzle with 1 tablespoon olive oil, sprinkle the 1/4 tsp salt, wrap tightly and roast 35–45 minutes until cloves are soft and caramelized. Let cool, then squeeze or mash out 6 cloves worth of roasted garlic. If using store-bought roasted garlic, skip this step.

Place the peeled and deveined shrimp in a nonreactive bowl. Pour the lime and lemon juice over the shrimp so they are mostly submerged. Add the mashed roasted garlic, 2 tablespoons olive oil, 1 teaspoon sugar, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Mix gently to combine.

Cover and refrigerate for 15–20 minutes to allow the citrus and garlic to lightly cure the shrimp. This step partially 'cooks' the shrimp in acid but because shrimp will be sautéed briefly later, do not exceed 30 minutes to avoid overly firm shrimp.

Prepare aromatics

While shrimp is marinating, heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When fat is shimmering, add the finely minced shallot and the optional chopped jalapeño. Sauté 1–2 minutes until fragrant and slightly softened.

Using a slotted spoon, transfer the marinated shrimp (reserve the marinade liquid) to the hot skillet in a single layer. Sear for 1–1.5 minutes per side until shrimp turn opaque and just cooked through. Avoid overcooking; total sauté time should be about 2–3 minutes depending on size.

Add the reserved marinade liquid to the pan along with the halved cherry tomatoes (if using). Cook 30–45 seconds until the sauce is hot and slightly reduced. Stir in the chopped cilantro and remove pan from heat. Taste and adjust seasoning with additional salt or pepper as needed.

Fold in diced avocado gently if using (off heat so avocado stays creamy). Transfer shrimp and sauce to a serving dish.

Serve immediately with tortilla chips or on tostadas. Garnish with extra cilantro and a wedge of lime for squeezing.