Shrimp Ceviche Recipe

Trim and butterfly shrimp

If shrimp are large, cut them into 1/2-inch pieces or leave whole for smaller shrimp. Pat shrimp dry with paper towels. If using tail-on shrimp, remove tails. For a quicker, even 'cook' in acid, butterfly thicker shrimp by cutting lengthwise partway through.

Marinate in citrus

Place shrimp in a glass or nonreactive bowl. Pour lime juice and lemon juice over shrimp until fully submerged (about 1 cup). Add kosher salt and sugar. Stir to combine, press a piece of plastic wrap directly onto the surface to ensure shrimp are submerged. Refrigerate for 20–35 minutes, stirring gently once at 10–15 minutes. Shrimp are done when opaque and firm (no translucent center). Do not over-marinate — 35 minutes is the maximum for medium shrimp to avoid rubbery texture.

Prepare vegetables

While shrimp marinates, dice tomatoes and onion into small even pieces. Mince jalapeño (remove seeds for milder heat) and finely chop cilantro. Place all vegetables and herbs in a separate bowl. If you prefer a milder onion flavor, rinse the diced red onion under cold water and drain before adding.

Combine with shrimp

When shrimp are opaque and have finished marinating, use a slotted spoon to transfer shrimp out of most of the citrus into the bowl with vegetables. Reserve about 2–3 tablespoons of the marinade to help dress the ceviche; discard the rest or keep a little if you want a looser texture. Gently toss shrimp with tomatoes, onion, jalapeño and cilantro until evenly distributed.

Add avocado and season

Gently fold in the diced avocado so it doesn't mash. Drizzle the reserved citrus and optional olive oil over the ceviche. Season with ground black pepper and taste for salt; add up to 1/4 teaspoon more kosher salt if needed.

Chill and serve

Let the ceviche rest in the refrigerator 5–10 minutes to let flavors meld (you may serve immediately if preferred). Serve chilled in bowls or on tostadas with tortilla chips on the side. Leftovers keep well refrigerated in a sealed container for up to 24 hours, but avocado will darken and texture will soften.