Shrimp Ceviche

Ingredients

• 1.5 pounds large shrimp, peeled and deveined
• 1 cup fresh lime juice
• ¼ cup fresh lemon juice
• 3 medium Roma tomatoes
• ½ medium red onion
• 1 whole jalapeño pepper
• ¼ cup fresh cilantro
• 2 whole ripe avocado
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 cups tortilla chips, for serving
• 1 whole lime wedges, for serving

Instructions

1. 1

   Rinse the shrimp under cold running water and pat dry with paper towels. Lay them on a cutting board and slice each one lengthwise, cutting almost in half but not completely through — you want them to butterfly open slightly so the citrus can penetrate evenly. This increases surface area and helps the shrimp cure faster.

2. 2

   Place the butterflied shrimp in a large glass or ceramic bowl (not metal, which can react with the acid). Pour in the 1 cup of fresh lime juice and 0.25 cup of fresh lemon juice — the shrimp should be fully submerged. Stir gently, cover with plastic wrap, and refrigerate for 15 minutes. The acid will denature the proteins and turn the shrimp opaque and firm, just as if you had cooked them with heat.

3. 3

   While the shrimp cure, dice 3 medium Roma tomatoes into 0.25-inch cubes, removing any excess seeds. Finely dice 0.5 medium red onion into pieces about the same size. Seed the jalapeño by slicing it in half lengthwise and scraping out the membranes and seeds with a small spoon — keep some seeds if you like more heat — then mince the pepper into small pieces. Roughly chop about 0.25 cup of fresh cilantro leaves and tender stems.

4. 4

   Remove the shrimp from the refrigerator and check that they are completely opaque and feel firm to the touch — if any appear translucent, return to the fridge for another 3-5 minutes. Drain the shrimp in a fine-mesh strainer, reserving 0.25 cup of the citrus liquid for the finished dish.

5. 5

   Return the drained shrimp to the bowl. Add the diced tomatoes, red onion, jalapeño, cilantro, 1 teaspoon of salt, and 0.25 teaspoon of black pepper. Pour in the 0.25 cup of reserved citrus liquid and gently toss to combine, being careful not to break up the shrimp. Taste and adjust salt and lime juice as needed — the ceviche should be bright, tart, and balanced.

6. 6

   Just before serving, cut the 2 ripe avocados in half lengthwise, remove the pit, and scoop the flesh into a small bowl. Cut into 0.5-inch cubes and gently fold into the ceviche. Divide among four small bowls or glasses, top with a few tortilla chips on the side, and serve immediately with lime wedges. The avocado must go in just before serving to prevent browning.

Tools you’ll need

• large glass or ceramic bowl
• cutting board
• sharp chef's knife
• small spoon
• fine-mesh strainer
• small serving bowls or glasses

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