Ceviche De Camaron Recipe

Prepare shrimp

Rinse shrimp under cold water, then pat dry. If shrimp are large, cut into 1/2–3/4 inch pieces. Place shrimp in a nonreactive bowl (glass or stainless steel).

Cure in citrus

Pour the fresh lime juice (and optional lemon juice) over the shrimp until fully submerged. Stir in the sea salt, black pepper, and minced garlic. Cover the bowl and refrigerate. Let the shrimp marinate until opaque and firm — about 20–30 minutes for small/medium shrimp, up to 45 minutes for larger pieces. Taste a small piece to ensure it is fully 'cooked' by the citrus; if not, continue marinating and check every 10 minutes.

Prepare vegetables

While the shrimp cures, thinly slice the red onion and rinse under cold water briefly to mellow the bite, then drain and pat dry. Seed and dice the tomatoes, peel (optional) and dice the cucumber, finely chop the jalapeño (remove seeds for less heat), and chop the cilantro.

Combine and rest

When the shrimp are opaque and firm, pour off about half of the citrus juice if you prefer a less soupy ceviche (reserve or use in another recipe). Add the drained red onion, tomatoes, cucumber, chopped chili, and cilantro to the shrimp. Gently fold to combine. Chill the mixture 5–10 minutes to let flavors meld.

Add avocado

Just before serving, gently fold in the diced avocado so it stays bright and doesn't become mushy.

Taste and adjust seasoning with additional salt, pepper, or a squeeze of lime if needed. Transfer ceviche to a serving bowl or individual cups. Drizzle a small amount of olive oil if desired and garnish with extra cilantro and lime wedges. Serve immediately with tortilla chips or tostadas.