De Camaron Recipe

Prepare and cure shrimp

Trim any remaining tails from shrimp, cut into 1/2-inch pieces if large. Place shrimp in a nonreactive bowl. Pour lime and orange juice over shrimp, stir to coat. Season with 1 tsp sea salt and 1 tsp black pepper. Cover and refrigerate 20–30 minutes, stirring once halfway, until shrimp are opaque and firm (cured).

Prep vegetables

While shrimp cures, dice tomatoes and finely mince red onion and jalapeño. Combine tomatoes, red onion, jalapeño, and 1/4 cup chopped cilantro in a bowl. Let sit 5 minutes so flavors meld; drain any excess liquid if tomatoes are very watery.

Combine with cured shrimp

After shrimp are opaque, drain about half of the citrus marinade if you prefer a less soupy ceviche (reserve if you want more liquid). Fold the vegetable mixture into the cured shrimp gently to combine.

Add chilled shredded chicken to the shrimp and vegetable mixture and fold gently until evenly distributed. Carefully fold in the diced avocado so it retains some shape. Taste and adjust seasoning with additional salt or a squeeze of lime if needed.

Drizzle 2 tsp extra-virgin olive oil over the ceviche and toss lightly. Portion into chilled bowls or martini glasses. Garnish with extra cilantro leaves. Serve immediately with plantain chips on the side for scooping.