Ceviche Recipe

Ceviche

1. 1

   Prepare the shrimp

   Rinse the peeled and deveined shrimp under cold water and pat dry. Cut shrimp into 1/2-inch pieces (leave tails on for presentation if desired). Place shrimp in a nonreactive shallow glass or ceramic bowl.

2. 2

   Cure the shrimp

   Pour the fresh lime juice and lemon juice over the shrimp so they are fully submerged. Add kosher salt and sugar and gently stir to combine. Cover the bowl and refrigerate 15–25 minutes, stirring once after 10 minutes. The shrimp are done when they turn opaque and firm to the touch (total curing time depends on piece size; do not over-cure or they will become tough).

3. 3

   Prepare the pico and mix-ins

   While the shrimp cure, combine the diced red onion, diced roma tomatoes, jalapeño, and chopped cilantro in a separate bowl. If you prefer a milder onion flavor, rinse the diced red onion under cold water and drain well before adding. Season the pico mixture with the freshly ground black pepper and adjust salt to taste (remember the shrimp are already salted).

4. 4

   Finish the ceviche

   When the shrimp are opaque and just cooked through by the citrus, drain off about half of the curing liquid (reserve some for moisture if desired). Add the pico mixture to the cured shrimp and gently fold to combine. Drizzle the extra-virgin olive oil over the mixture and fold in the diced avocado gently to avoid mashing. Taste and adjust seasoning with more salt, pepper, or a squeeze of fresh lime if needed.

5. 5

   Plate and serve

   Spoon the ceviche onto tostadas or serve in bowls alongside tostadas. Garnish with additional cilantro and lime wedges. Serve immediately so tostadas remain crisp. Leftover ceviche (without tostadas) can be kept refrigerated for up to 24 hours; the avocado will brown and the texture will change over time.