Shrimp Ceviche

Instructions

1. 1

   Place the chopped Raw Shrimp Peeled, Tails Removed in a non-reactive Mixing Bowl (glass or stainless steel). Add ¾ cup of Lime Juice and ½ tsp Kosher Salt. Stir well to coat every piece of Shrimp Peeled, Tails Removed evenly.

2. 2

   Cover the Mixing Bowl with Plastic Wrap and refrigerate for 25–30 minutes, stirring once halfway through. The Shrimp Peeled, Tails Removed are ready when they are pink and opaque throughout with no gray, translucent flesh remaining.

3. 3

   Once the Shrimp Peeled, Tails Removed are fully opaque, drain off about half of the Lime Juice (leaving some for flavor). This prevents the ceviche from being overly acidic and soggy.

4. 4

   While the Shrimp Peeled, Tails Removed marinate, prepare all your vegetables: dice the Roma Tomatoes Seeded and Diced Small and English Cucumber Peeled, Small into small, even pieces; finely dice the Red Onion; mince the Jalapeño Seeded; and roughly chop the Cilantro. Keep everything uniform in size so you get a little of each ingredient in every bite.

5. 5

   Add the drained Shrimp Peeled, Tails Removed to the Mixing Bowl of prepared vegetables. Add the remaining 2 tbsp Lime Juice, Orange Juice (if using), Kosher Salt, and Black Pepper. Toss everything gently to combine.

6. 6

   Taste and adjust seasoning — add more Kosher Salt, Lime Juice, or Jalapeño Seeded to your preference. If adding Avocado Diced, Added Just Before Serving, fold it in gently now to avoid mashing it.

7. 7

   Serve immediately in chilled bowls or martini glasses. Garnish with a sprinkle of Tajín or chili powder if desired. Serve alongside tortilla chips or tostadas. Ceviche is best eaten within 2–3 hours of assembling.

Master the techniques

Free step-by-step guides with exact times and temperatures.