Ceviche De Camarones (serves Up To 10) Recipe

Prepare shrimp

Rinse shrimp and pat dry. Cut shrimp into 1/2-inch pieces for a ceviche bite size (you may leave larger pieces if preferred). Place shrimp in a non-reactive glass or ceramic bowl.

Add citrus

Pour the fresh lime juice and optional lemon juice over the shrimp ensuring the shrimp are fully submerged. Cover the bowl and refrigerate. Allow the shrimp to 'cook' in the citrus for 20–30 minutes, stirring gently once halfway through. Shrimp should turn opaque and firm when done. For thicker/large shrimp or if you prefer a firmer texture, marinate up to 45 minutes but not much longer.

Prepare vegetables

While the shrimp is curing, finely dice the seeded tomatoes, thinly slice the red onion into half-moons, mince the jalapeño (remove seeds for less heat), and chop the cilantro. If you prefer the onion milder, rinse sliced onion under cold water for 1 minute and drain well.

Combine ceviche

Once shrimp are opaque and 'cooked' through, pour off about 1/4 cup of excess citrus if there is too much liquid (reserve if desired). Add the diced tomatoes, sliced red onion, chopped cilantro, and minced jalapeño to the shrimp. Season with kosher salt and black pepper. Stir gently to combine. Taste and adjust salt, pepper, or lime as needed. If using, drizzle the olive oil and stir to incorporate.

Chill and meld flavors

Cover and refrigerate the combined ceviche for 10–15 minutes to allow flavors to meld. If serving immediately, rest at least 5 minutes. Ceviche can sit up to 2 hours refrigerated before serving; after that the texture will continue to firm and become more 'cooked' by the citrus.

Prepare accompaniments: Portion roasted cancha into small bowls or scatter on a serving platter. Arrange tortilla chips in a separate bowl or fan out on serving plates. If using avocado, dice and toss with a little lime and pinch of salt to prevent browning.

Plate the ceviche: Spoon the chilled ceviche into a large shallow bowl or divide among individual serving glasses/bowls. Garnish with additional cilantro leaves and avocado cubes if using. Serve with roasted cancha and tortilla chips alongside, and lime wedges for extra acidity.

Serve and enjoy: Provide small spoons and encourage guests to scoop ceviche onto chips or eat alongside cancha for crunchy contrast. Leftovers: Store ceviche covered in refrigerator up to 24–36 hours; texture will continue to firm and flavors intensify.