Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. We cook the shrimp before marinating it. Serve this with tostones (fried plantain chips) or tortilla chips.

Shrimp Ceviche
Serves 8
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Prep Time
50 min
Total Time
2 hr 30 min
Prep Time
50 min
Total Time
2 hr 30 min
Ceviche
  1. 1 pound raw shrimp (21-25 per pound), peeled and deveined
  2. Juice of 2 lemons
  3. Juice of 2 limes
  4. Juice of 2 oranges
  5. 1 cup diced seeded peeled cucumber ( ¼-inch dice)
  6. ½ cup finely chopped red onion
  7. 2 serrano chiles, seeded and finely chopped
  8. 1 cup diced seeded tomato
  9. 1 avocado, chopped into ½-inch pieces
  10. 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
  11. ¼ cup extra-virgin olive oil
  12. ¼ teaspoon kosher salt
Poaching Liquid
  1. 2 quarts water
  2. ¼ cup kosher salt
Instructions
  1. Combine water and ¼ cup salt in a large saucepan; bring to a boil over high heat.
  2. Add shrimp and immediately turn off the heat.
  3. Let the shrimp sit until just cooked through, about 3 minutes.
  4. Transfer to a cutting board until cool enough to handle, about 10 minutes.
  5. Chop the shrimp into ½-inch pieces and place in a medium nonreactive bowl (see Tip).
  6. Add lemon, lime and orange juice.
  7. Stir in cucumber, onion and chiles.
  8. Refrigerate for 1 hour.
  9. Stir tomato, avocado, chopped cilantro, oil and ¼ teaspoon salt into the shrimp mixture.
  10. Let stand at room temperature for 30 minutes before serving.
  11. Garnish with cilantro leaves, if desired.
Make Ahead Tip
  1. Prepare through Step 2 and refrigerate for up to 4 hours.
Kitchen Tip
  1. A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan.
  2. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.
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