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Restaurants›Taco Libre North St. Augustine›Shrimp Ceviche Chips & Salsa Large Recipe

Shrimp Ceviche Chips & Salsa Large Recipe

Name: Taco Libre North St. Augustines Shrimp Ceviche Chips & Salsa Large Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.25 lbs raw shrimp (peeled, deveined, tails removed, 16/20 size); 1 cups fresh lime juice; 0.25 cups fresh lemon juice; 0.5 cups red onion; 1 cups roma tomatoes, seeded and diced; 0.5 cups English cucumber, seeded and diced; 1 cups ripe avocado, diced; 1 each jalapeño, finely minced (remove seeds for milder); 0.5 cups fresh cilantro, chopped; 1 tbs olive oil; 1.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.25 tsp ground cumin; 12 oz tortilla chips (sturdy, restaurant-style); 0.5 cups radishes, thinly sliced; 0.25 cups extra cilantro sprigs; 2 each fresh lime wedges; 2 tsp hot sauce (optional); 4 each Roma tomatoes, halved; 0.25 cups white onion, quartered; 2 each garlic cloves; 1 each serrano or jalapeño; 0.25 cups fresh cilantro; 0.75 tsp salt; 1 tbs fresh lime juice

Inspired by Taco Libre North St. Augustine

Time1h

Serves6

Make Shrimp Ceviche Chips & Salsa Large Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp Ceviche

1 1/4 lbs raw shrimp (peeled, deveined, tails removed, 16/20 size)

1 cups Fresh lime juice

1/4 cups fresh lemon juice

1/2 cups red onion

1 cups roma tomatoes, seeded and diced

1/2 cups English cucumber, seeded and diced

1 cups ripe avocado, diced

1 each jalapeño, finely minced (remove seeds for milder)

1/2 cups Fresh cilantro, chopped

1 tbs olive oil

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp Ground cumin

Chips & Garnish

12 oz tortilla chips (sturdy, restaurant-style)

1/2 cups radishes, thinly sliced

1/4 cups extra cilantro sprigs

2 each fresh lime wedges

2 tsp hot sauce (optional)

Salsa Roja (optional, for on-the-side)

4 each Roma tomatoes, halved

1/4 cups white onion, quartered

2 each Garlic cloves

1 each serrano or jalapeño

1/4 cups fresh cilantro

3/4 tsp Celtic sea salt

1 tbs Fresh lime juice

Method

Shrimp Ceviche

Prepare Shrimp

Rinse shrimp under cold water and pat dry. Cut larger shrimp into 1/2–3/4" pieces so they marinate evenly. Place shrimp in a nonreactive bowl (glass or stainless steel).

Cure the Shrimp

Pour the lime and lemon juice over the shrimp until fully submerged. Cover bowl with plastic wrap and refrigerate. Allow shrimp to 'cook' in the citrus for 20–30 minutes, stirring once at 10–15 minutes; shrimp should turn opaque and firm. For slightly firmer texture, extend to 35 minutes but do not exceed 1 hour.

Prep Vegetables

While shrimp cure, finely dice red onion, tomatoes, cucumber, avocado, and mince jalapeño (remove seeds if desired). Chop cilantro and set aside.

Drain and Combine

Once shrimp are opaque, drain about half of the citrus liquid (leave a few tablespoons for flavor). Return shrimp to bowl and gently fold in diced onion, tomatoes, cucumber, jalapeño, cilantro, olive oil, ground cumin, salt, and pepper. Taste and adjust seasoning—add more salt or lime juice if needed.

Add Avocado Last

Fold in diced avocado gently to avoid mashing. Cover and refrigerate until ready to serve, minimum 10 minutes to let flavors meld (best served within 2 hours).

Salsa Roja (optional)

Char the tomatoes and serrano: place halved tomatoes and serrano on a hot skillet or comal and char on high heat until blackened on sides, turning to blister all sides (about 6–8 minutes).

Blend: Transfer charred tomatoes, serrano, garlic, onion, cilantro, salt, and lime juice to a blender or food processor. Pulse until you reach desired texture—smooth or slightly chunky. Taste and adjust salt or lime. Chill until serving.

Assembly & Serve

Plate chips: Spread a layer of sturdy tortilla chips on a large serving platter or individual plates, leaving space in center if you want to spoon ceviche on top.

Spoon ceviche: Using a slotted spoon, transfer shrimp ceviche onto the chips or place a bowl of ceviche in the center for communal dipping. Drizzle any remaining citrus lightly over ceviche if desired (do not drown chips).

Garnish: Scatter thinly sliced radishes and extra cilantro sprigs over the ceviche and chips. Serve with lime wedges and optional hot sauce and salsa roja on the side.

Serve immediately: Chips will soften if left too long; serve within 10–15 minutes of assembly for optimal crunch.