Order Of Shrimp Ceviche Recipe

Name: Mariachis de Jaliscos ORDER OF SHRIMP CEVICHE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb raw shrimp (peeled, deveined, tails removed); 1 cups fresh lime juice; 0.25 cups fresh lemon juice; 1.5 tsp sea salt; 0.5 tsp black pepper; 0.5 cups red onion (finely diced); 2 each roma tomatoes (medium, seeded and diced); 1 each jalapeño (seeded and finely chopped); 0.5 cups cilantro (fresh, chopped); 0.5 cups cucumber (peeled, seeded, small dice); 1 each avocado (ripe, diced); 1 tbs olive oil; 0.25 tsp ground cumin (optional); 8 each tortilla chips or tostadas; 4 each lettuce leaves (butter or romaine, optional); 4 each extra lime wedges; 0.25 cups microgreens or extra cilantro

Inspired by Mariachis de Jalisco

Time45m

Serves4

Make Order Of Shrimp Ceviche Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Ceviche

1 lb raw shrimp (peeled, deveined, tails removed)

1 cups Fresh lime juice

1/4 cups fresh lemon juice

1 1/2 tsp sea salt

1/2 tsp black pepper

1/2 cups red onion (finely diced)

2 each roma tomatoes (medium, seeded and diced)

1 each jalapeño (seeded and finely chopped)

1/2 cups cilantro (fresh, chopped)

1/2 cups cucumber (peeled, seeded, small dice)

1 each avocado (ripe, diced)

1 tbs olive oil

1/4 tsp ground cumin (optional)

For serving / garnish

8 each tortilla chips or tostadas

4 each lettuce leaves (butter or romaine, optional)

4 each extra lime wedges

1/4 cups microgreens or extra cilantro

Method

Ceviche

Prepare the shrimp

Rinse the shrimp under cold water, pat dry, and chop into 1/2-inch to 3/4-inch pieces for quicker and more even 'cooking' in citrus. Place chopped shrimp in a nonreactive bowl (glass or stainless steel).

Add citrus and season

Pour the fresh lime juice and lemon juice over the shrimp until it is fully submerged. Sprinkle the sea salt and black pepper over the shrimp and gently toss to combine. Cover the bowl with plastic wrap and refrigerate.

Marinate until opaque

Let the shrimp marinate in the refrigerator for 20–30 minutes, tossing once or twice. The shrimp are 'cooked' and ready when they turn opaque and firm throughout (no translucent center). Timing depends on shrimp size; smaller pieces may be ready in 15 minutes, larger in 30.

Prepare vegetables

While the shrimp marinates, finely dice the red onion and place it in a small bowl of cold water with a pinch of salt for 5 minutes to mellow sharpness, then drain and pat dry. Dice the tomatoes (seed if desired), peel and dice cucumber, chop cilantro, and finely chop the jalapeño (remove seeds for milder heat).

Combine and finish

Once shrimp are opaque, pour off about half of the citrus marinade (leave enough to keep the mixture moist and flavorful). Add the drained red onion, tomatoes, cucumber, jalapeño, cilantro, olive oil, and ground cumin (if using) to the shrimp. Gently fold in the diced avocado last to avoid mashing. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lime if desired. Chill for 5–10 minutes to let flavors meld.

For serving / garnish

If serving on tostadas: place a lettuce leaf (optional) on each tostada or plate to add a crisp bed. Spoon 3–4 tablespoons of ceviche onto each tostada or divide among 4 small bowls. Top with microgreens or extra cilantro and serve with lime wedges and tortilla chips on the side.

If making a shareable bowl: transfer ceviche to a chilled serving bowl, garnish with additional cilantro, arrange lime wedges around, and serve with chips for scooping.

Serve immediately. Ceviche is best eaten within 6 hours of preparation; shrimp texture will continue to firm if left longer and citrus can break down the shrimp if stored too long.