Ceviche De Camarones Recipe
Shrimp ceviche blended in lime juice with tomatoes, red onions and cilantro; served with roasted cancha corn and crunchy chips.
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Ingredients
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Ceviche
Accompaniments
Method
Ceviche
Prep shrimp and citrus
Rinse the shrimp and pat dry. Cut into roughly 1/2-inch pieces if using larger shrimp; leave small shrimp whole. Place the shrimp in a nonreactive bowl (glass or stainless steel). Pour the fresh lime juice and lemon juice over the shrimp making sure they are fully submerged. Stir to separate pieces and ensure even contact with juice.
Cure shrimp
Cover the bowl and refrigerate 15–25 minutes, stirring once at halfway. The shrimp are done when they turn opaque and firm throughout (no translucent centers). Cooking time varies with piece size; small shrimp may finish in 12–15 minutes, larger pieces up to 25 minutes. Do not over-cure or shrimp will become rubbery.
Prepare vegetables
While the shrimp cures, finely dice the tomatoes (remove seeds if you prefer less liquid). Thinly slice or finely dice the red onion and rinse briefly under cold water to mellow sharpness, then drain. Finely chop the cilantro and mince the jalapeño, removing seeds if desired for less heat.
Combine and season
When shrimp are opaque, drain off about 1/4 cup of the citrus if you want a less soupy ceviche, or leave it for a juicier result. Add the diced tomatoes, red onion, cilantro, and jalapeño to the shrimp. Season with sea salt and black pepper, and stir gently. Taste and adjust salt or lime if needed. If desired, whisk in 1 tablespoon extra-virgin olive oil for roundness.
Chill briefly
Let the assembled ceviche rest chilled 5–10 minutes to marry flavors, then taste once more and adjust seasoning. Keep refrigerated until ready to serve; serve within 4 hours for best texture and freshness.
Accompaniments & plating
If using whole cancha or toasted corn nuts, warm them briefly in a skillet over medium heat 1–2 minutes to refresh crispness, shaking frequently to avoid burning. Warm chips briefly in a 325°F (160°C) oven 3–5 minutes if you prefer them warm and extra crisp.
To serve, portion ceviche into shallow bowls or small glasses. Garnish with sliced avocado if using, sprinkle roasted cancha around or on top, and arrange chips on the side. Serve with lime wedges so diners can add extra brightness.
Consume immediately. Leftover ceviche will continue to 'cook' in citrus and is best eaten within 24 hours; textures degrade after that.