Ceviche de Camarón

Ingredients

For the Ceviche

• 1 lb raw shrimp, peeled, deveined, and cut into 1/2-inch pieces
• 1 cup fresh lime juice (about 8-10 limes)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup Roma tomatoes, seeded and diced
• 1/2 cup cucumber, seeded and diced
• 1/3 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1/2 ripe avocado, diced
• Salt and freshly ground black pepper to taste

For Serving

• Crispy tostadas
• Tortilla chips
• Hot sauce (Valentina or Tapatio)
• Saltine crackers
• Extra lime wedges

Instructions

Step 1: Prepare the Shrimp

Ensure the shrimp are very fresh and properly cleaned. Cut them into small, uniform 1/2-inch pieces. Smaller pieces "cook" faster and more evenly in the citrus juice.

Step 2: Marinate in Citrus

Place the chopped shrimp in a glass or ceramic bowl (avoid metal as it can react with the acid). Pour the lime and lemon juice over the shrimp, ensuring all pieces are submerged. Cover and refrigerate for 45-60 minutes, stirring halfway through.

Step 3: Check for Doneness

The shrimp are ready when they turn from translucent gray to opaque pink/white throughout. If still translucent in the center, marinate for another 15-20 minutes. Don't over-marinate or the texture becomes rubbery.

Step 4: Drain Excess Liquid

Once the shrimp are "cooked," drain about half of the citrus juice. The ceviche should be juicy but not swimming in liquid.

Step 5: Add the Vegetables

Add the diced tomatoes, cucumber, red onion, jalapeño, and cilantro to the shrimp. Gently toss to combine. Season with salt and pepper to taste.

Step 6: Add Avocado

Gently fold in the diced avocado just before serving to prevent it from breaking down. Alternatively, serve avocado slices on top.

Step 7: Serve

Spoon the ceviche onto tostadas or serve in a bowl with tortilla chips on the side. Garnish with extra cilantro and serve with lime wedges and hot sauce. Serve immediately while cold.

Chef's Tips

• Freshness is Everything: Only use the freshest shrimp available. Ask your fishmonger for "sushi-grade" or previously frozen shrimp (freezing kills parasites).
• Use Real Limes: Fresh lime juice is essential. Bottled lime juice will give an off flavor.
• Control the Heat: For a milder ceviche, remove all seeds and membranes from the jalapeño. For more heat, leave some seeds in or add a serrano chile.
• Timing Matters: Serve within 2 hours of adding the vegetables for the best texture and freshness.

Variations

• Ceviche Mixto: Add diced raw fish (snapper, mahi-mahi) along with the shrimp.
• Ceviche Negro: Add a splash of Worcestershire and Maggi sauce for a darker, more savory flavor.
• Mango Ceviche: Add diced mango for a sweet tropical twist.
• Ceviche Tostada: Serve on a flat tostada topped with a drizzle of crema and sliced avocado.

Storage Instructions

Ceviche is best served fresh and should not be stored for long periods. If you must store it, keep in an airtight container in the refrigerator for up to 24 hours. The texture will become more firm as the acid continues to work. Do not freeze ceviche as the texture will be ruined. Store prepped vegetables separately if making ahead.

Nutritional Information

Per serving (approximately 3/4 cup):

• Calories: 145
• Protein: 18g
• Carbohydrates: 10g
• Fat: 4g
• Fiber: 2g
• Sodium: 320mg