Shrimp Ceviche

Raw shrimp "cooked" in bright lime juice, mixed with fresh tomato, cilantro, and onion. Ready in 15 minutes—a refreshing appetizer or light lunch.

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Ingredients

1
Place the shrimp on a cutting board and cut each one in half lengthwise so it opens like a butterfly, creating two thinner pieces that will cure faster.
2
Put the halved shrimp into a medium bowl and pour the lime juice over them until fully submerged, stirring gently to coat all pieces evenly.
3
Cover the bowl and place it in the refrigerator for 8 to 10 minutes—the lime acid will turn the shrimp from translucent gray to opaque white when ready.
4
While the shrimp cures, place the tomato stem-side down on a cutting board and slice it in half lengthwise, then slice each half into 1/4-inch-thick matchsticks.
5
Place the red onion root-end up on the cutting board and cut it in half lengthwise, then slice the flat side into thin crosswise strips, creating half-moon shapes.
6
Chop the cilantro leaves finely until the pieces are roughly the size of pencil-tip dots, discarding the thick stems.
7
Remove the shrimp bowl from the refrigerator and drain off half the lime juice through a fine-mesh strainer into a small bowl, reserving the juice.
8
Add the tomato matchsticks, onion strips, and chopped cilantro to the shrimp and stir gently until everything is evenly mixed, about 10 seconds.
9
Taste the ceviche and add salt and pepper, then drizzle in a small amount of the reserved lime juice if you prefer more citrus flavor.

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