Appetizer: Mexico – Ceviche de Camarón (Shrimp Ceviche)
Serving Size: 4
Approximate Time
Prep
10 min
Cook
0 min
Additional
25 min
Total
35 min
Ingredients
1 lb / 450 g raw shrimp, peeled, deveined, chopped into 1 / 2-inch pieces
3 / 4 cup (180 ml) fresh lime juice
1 / 4 cup (60 ml) fresh orange juice
1 serrano chile, finely minced (seeded for less heat)
1 / 4 cup (40 g) red onion, finely diced
1 small cucumber, peeled, seeded, and diced
1 small ripe avocado, diced
1 / 2 cup (75 g) cherry tomatoes, quartered (optional)
2 tbsp (8 g) chopped fresh cilantro, plus more for garnish
1 tbsp (15 ml) extra-virgin olive oil (optional)
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste
12–16 mini tostada shells or sturdy tortilla chips
Lime wedges, for serving
Instructions
In a nonreactive bowl, combine shrimp, lime juice, orange juice, and serrano. Toss to coat and refrigerate, stirring once or twice, until shrimp turns opaque and firm, 20–30 minutes.
Drain off about half of the citrus juice. Fold in red onion, cucumber, tomatoes (if using), cilantro, olive oil (if using), salt, and pepper. Adjust seasoning with more lime or salt to taste.
Gently fold in avocado just before serving.
Spoon ceviche onto mini tostadas or sturdy chips, garnish with a little extra cilantro, and serve immediately with lime wedges.
