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.
- 1 pound raw shrimp 21-25 per pound, peeled and deveined
- Juice of 2 lemons
- Juice of 2 limes
- Juice of 2 oranges
- 1 cup diced seeded peeled cucumber ¼-inch dice
- ½ cup finely chopped red onion
- 2 serrano chiles seeded and finely chopped
- 1 cup diced seeded tomato
- 1 avocado chopped into ½-inch pieces
- 1 tablespoon roughly chopped cilantro leaves plus more leaves for garnish
- ¼ cup extra-virgin olive oil
- ¼ teaspoon kosher salt
- 2 quarts water
- ¼ cup kosher salt
- Combine water and ¼ cup salt in a large saucepan; bring to a boil over high heat.
- Add shrimp and immediately turn off the heat.
- Let the shrimp sit until just cooked through, about 3 minutes.
- Transfer to a cutting board until cool enough to handle, about 10 minutes.
- Chop the shrimp into ½-inch pieces and place in a medium nonreactive bowl (see Tip).
- Add lemon, lime and orange juice.
- Stir in cucumber, onion and chiles.
- Refrigerate for 1 hour.
- Stir tomato, avocado, chopped cilantro, oil and ¼ teaspoon salt into the shrimp mixture.
- Let stand at room temperature for 30 minutes before serving.
- Garnish with cilantro leaves, if desired.
Prepare through Step 2 and refrigerate for up to 4 hours. Kitchen Tip:
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.
Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.