Shrimp Ceviche
Ceviche uses the acid in citrus juice to firm and opaque seafood without any heat at all — the proteins denature just as they would in a hot pan, but the result is silky, bright, and clean. Shrimp is the easiest entry point: it cures predictably and turns pink and opaque in about thirty minutes. Stir in the avocado right before serving so it stays vibrant green, and keep everything cold.
Snack · Gluten-free, Quick • 45 min
Servings:4 servings
Ingredients
- 1 pound raw medium shrimp (41–50 count), peeled and deveined
- Kosher salt
- 1 cup fresh lime juice (from 6–8 limes), plus more to taste
- ¼ cup fresh lemon juice (from 1–2 lemons)
- 2 Roma tomatoes, seeded and cut into ¼-inch dice
- ½ medium red onion, finely diced
- 1 jalapeño pepper, stemmed, seeded, and minced
- ⅓ cup chopped fresh cilantro, plus more for garnish
- 1 ripe avocado, diced
- Freshly ground black pepper
- Tortilla chips, tostadas, or saltine crackers, for serving
- Hot sauce, for serving (optional)
Steps
- Bring a medium pot of salted water to a boil. Prepare an ice bath in a large bowl. Drop the shrimp into the boiling water and cook until just pink and curled, about 45–60 seconds. Immediately transfer to the ice bath to stop cooking. Drain, pat dry, and cut each shrimp crosswise into ½-inch pieces.
- Place the chopped shrimp in a non-reactive bowl (glass or stainless steel — no aluminum). Pour the lime juice and lemon juice over the shrimp and stir to coat. Season with ½ teaspoon salt. Cover and refrigerate, stirring once halfway through, until the shrimp is opaque and firm throughout, about 25–30 minutes.
- Add the diced tomatoes, red onion, jalapeño, and cilantro to the bowl with the shrimp. Stir gently to combine. Taste the liquid and adjust with more salt, lime juice, or pepper as needed.
- Just before serving, fold in the diced avocado gently to avoid mashing it. Garnish with extra cilantro and a crack of black pepper. Serve immediately with tortilla chips, tostadas, or saltines, and hot sauce on the side.