Name: Rascal Modern American Diner & Bars Shrimp Ceviche Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb raw shrimp (peeled, deveined, tail-off, 16-20 count); 1 cups fresh lime juice; 0.25 cups fresh lemon juice; 0.25 cups fresh orange juice; 1 tbs kosher salt; 0.5 tsp black pepper; 1 each ripe avocado; 0.5 cups English cucumber (seeded, small dice); 0.25 cups Spanish (red) onion (small dice); 0.25 cups fresh cilantro (leaves, chopped); 1 each red chile (jalapeño or fresno), finely diced, seeds optional; 1 each green chile (serrano), finely diced, seeds optional; 0.25 cups sweety drop peppers (or sweet mini peppers), thinly sliced; 1 tbs extra-virgin olive oil; 0.25 tsp ground cumin; 0.5 tsp honey or agave (optional, to balance acidity); 0.25 tsp freshly ground black pepper; 0.5 tsp additional kosher salt (for avocado and final adjustment); 8 each crispy corn tostadas (or tostada shells); 4 each lime wedges

Method

Shrimp & Citrus Marinade

Prepare and cook shrimp (ceviche style)

Rinse shrimp and pat dry. Cut shrimp into 1/2-inch pieces if using large; leave small shrimp whole. Place shrimp in a nonreactive bowl (glass or ceramic). Pour the lime, lemon, and orange juices over the shrimp so they are fully submerged. Add 1 tablespoon kosher salt and 1/2 teaspoon black pepper; stir to combine. Cover and refrigerate for 20–30 minutes, stirring once at 15 minutes, until shrimp turn opaque and are 'cooked' through by the acid (shrimp should be firm and opaque throughout). If you prefer a firmer texture, marinate up to 45 minutes but avoid much longer to prevent rubberiness.

Vegetables, Fruit & Herbs

While the shrimp is marinating, prepare vegetables and herbs. Halve the avocado, remove pit, scoop out flesh and dice into 1/2-inch pieces; gently toss with 1/4 teaspoon of the additional kosher salt to keep flavor even. Peel and seed the cucumber (if desired) and dice into small pieces (about 1/4–1/2 inch). Finely dice the Spanish onion and the red and green chiles (remove seeds if you prefer less heat). Thinly slice the sweety drop peppers and roughly chop the cilantro leaves. Keep prepared ingredients refrigerated until shrimp are ready.

Combine & Season

Once shrimp are opaque and have marinated sufficiently, drain about half of the citrus marinade (leave some for flavor) — use a slotted spoon to transfer shrimp to a large bowl, reserving some of the juices to dress the salad. Add diced cucumber, Spanish onion, red and green chiles, sweety drop peppers, and chopped cilantro to the shrimp. Gently fold in the diced avocado last to avoid mashing.

Whisk together the reserved marinade (about 2–3 tablespoons remaining), 1 tablespoon olive oil, 1/4 teaspoon ground cumin, 1/2 teaspoon honey or agave (optional), and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning with up to 1/4 teaspoon more kosher salt if needed. Pour the dressing over the shrimp mixture and fold gently until evenly coated. Chill for 5–10 minutes to allow flavors to marry (do not marinate long after adding avocado to avoid browning).

To Serve

Arrange crispy corn tostadas on a platter. Spoon 2–3 heaping tablespoons of shrimp ceviche onto each tostada (about 8 tostadas total). Garnish with extra cilantro leaves and a thin slice of sweety drop pepper if desired. Serve immediately with lime wedges on the side.

Leftovers can be kept in an airtight container in the refrigerator for up to 24 hours; note that texture will soften and avocado may brown.