Shrimp Ceviche

Pearly shrimp flesh that turns opaque in lime juice. Crunchy diced vegetables provide freshness against the chili's gentle heat on the palate.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 368
• Protein: 28 g
• Carbs: 23 g
• Fat: 16 g

Ingredients

• 500 g Shrimp ( peeled and deveined )
• 150 ml Lime juice ( freshly squeezed )
• 1 piece Red onion ( finely minced )
• 2 piece Round tomato ( small dice )
• 0.5 piece Cucumber ( diced )
• 1 piece Hot chili pepper ( minced without seeds )
• 20 g Fresh cilantro ( chopped )
• 1 piece Persea americana Mill. ( cubed )
• 50 ml Orange juice optional
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 8 piece Corn tostadas ( for serving )

Instructions

1. Shrimp preparation

   Peel the shrimp and remove the black vein. Cut the flesh into regular 1 cm cubes to ensure even marinating.

2. Acid cooking

   Place the shrimp in a bowl and cover with lime juice. Let rest in the refrigerator until the flesh becomes opaque and firm to the touch.

3. Vegetable cutting

   Dice the red onion, tomatoes, and cucumber into fine brunoise. Seed the chili and chop it very finely.

4. Mixing and seasoning

   Incorporate the vegetables with the shrimp. Add the orange juice to balance the acidity, salt, pepper, and add the chopped cilantro.

5. Finishing and serving

   Dice the avocado and gently add to the mixture just before serving to prevent them from mashing. Serve the chilled ceviche on the corn tostadas.

Chef's tips

• Do not exceed 40 minutes of marinating, or the acid will overcook the shrimp making it rubbery.
• Use only the freshest shrimp possible; this dish relies entirely on product quality.

Storage

Consume immediately after preparation. Does not store well as the acid continues to cook the flesh.