Shrimp Ceviche

Ingredients

• 1 pound large shrimp, peeled and deveined
• ¾ cup fresh lime juice
• 1 medium Roma tomato, fresh
• ⅓ medium red onion
• 3 tablespoon fresh cilantro
• 1 pinch salt and pepper to taste

Instructions

1. 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. 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. 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. 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. 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. 6

   Chop the cilantro leaves finely until the pieces are roughly the size of pencil-tip dots, discarding the thick stems.

7. 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. 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. 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.

Tools you’ll need

• cutting board
• chef's knife
• medium bowl
• fine-mesh strainer
• small bowl
• spoon for stirring

More recipes like this

• 

  20-Min Shrimp Ceviche with Crispy Chips

  20 min

• 

  Shrimp Ceviche Mixto with Crispy Sides

  25 min

• 

  15-Min Shrimp Ceviche with Lime & Cilantro

  15 min

• 

  10-Min Shrimp Ceviche

  10 min