Shrimp Ceviche Roja Recipe

Prepare shrimp

Rinse the peeled and deveined shrimp under cold water and pat dry with paper towels. If shrimp are larger than medium, cut into 1/2–3/4-inch pieces so they will 'cook' evenly in the citrus.

Cure shrimp in citrus

Place the shrimp pieces in a shallow glass or stainless-steel bowl. Pour 1 cup fresh lime juice and 1 tablespoon orange juice over the shrimp until fully submerged. Add 1 teaspoon kosher salt and 1 teaspoon black pepper, tossing gently to coat. Cover and refrigerate for 20–30 minutes, stirring once halfway through, until the shrimp turn opaque and firm (shrimp should appear pink and no longer translucent).

Roast or blanch tomatoes (optional step for deeper flavor)

If you want a smokier sabor, char whole tomatoes and the red bell pepper under a broiler or on a hot skillet until skins blacken. Transfer to a bowl and cover for 10 minutes, then peel skins and roughly chop. Alternatively, quarter raw tomatoes and proceed without charring for a fresher flavor.

Blend roja sauce

In a blender or food processor, combine the chopped tomatoes (or charred peeled tomatoes), red bell pepper, 1 serrano (remove seeds if you want milder heat), 2 garlic cloves, 1 teaspoon extra-virgin olive oil, 1 teaspoon tomato paste (optional), and 1 teaspoon ground cumin. Pulse until you have a coarse to medium-smooth purée — you should still have some texture. Taste and add salt if needed (about 1/4 teaspoon).

Adjust consistency

If the roja mixture is too thick, stir in up to 1–2 tablespoons of additional lime or a tablespoon of water to reach a saucy, spoonable consistency that will coat the shrimp but not be soupy.

Prepare vegetables

While the shrimp cures, finely dice 1/2 cucumber (remove seeds if watery), thinly slice 2 green onions, chop 1 ripe avocado into 1/2-inch pieces, and roughly chop 1/2 cup fresh cilantro. Finely dice the red onion finely (about 1/3–1/2 cup) and, if desired, rinse briefly under cold water and drain to soften its bite.

Combine veg with roja

Once the roja mixture is ready and the shrimp has cured, drain about half of the citrus from the shrimp bowl (leave enough to keep the shrimp moist — about 2 tablespoons). Add the roja sauce to the shrimp and gently fold to coat. Then add the diced cucumber, diced avocado, sliced green onions, chopped red onion, and chopped cilantro. Toss gently to combine so the avocado stays intact.

Season and chill

Taste the ceviche and add the additional 2 tablespoons fresh lime juice, 1 teaspoon hot sauce if using, and up to 1/2 teaspoon freshly ground black pepper. Adjust salt to taste (start with an additional 1/4 teaspoon if needed). Cover and refrigerate for another 10–15 minutes to let flavors meld (do not marinate too long or the avocado will discolor and the shrimp will over-firm).

Serve

Spoon shrimp ceviche roja into serving bowls or onto tostadas. Garnish with a few extra cilantro leaves and a wedge of lime. Serve chilled with tortilla chips or tostadas on the side.

Storage

Leftovers keep well refrigerated for up to 24 hours; beyond that the texture of shrimp and avocado will degrade. If storing, keep avocado separate and add just before serving if possible.