Reynaldo’s Cocina 📍
Fresh Shrimp Ceviche
Fresh shrimp ceviche mixed with lime juice, avocado, fresh vegetables, and bold citrus flavor.
Ingredients
Shrimp Ceviche
- 2 lbs cooked shrimp chopped
- 1 cup Roma tomatoes diced
- 1/2 white onion finely diced
- 1/2 cucumber diced
- 1 jalapeno finely diced
- 1/2 cup fresh cilantro chopped
- Juice of 6 to 8 limes
- 1 tbsp olive oil
- Salt to taste
- 1/2 tsp garlic powder
Finish
- 1 avocado diced
- Lime wedges
- Tortilla Chips
- Corn tortillas cut into triangles
- Neutral oil
- Salt
Equipment
- Large mixing bowl
- - Small mixing bowl
- Cutting board
- Sharp knife
- Citrus juicer
- Spoon
- Sheet pan
- - Serving platter
Method
- Heat oil to 350 degrees.
- Cut the corn tortillas into wedges.
- Fry in batches until golden and lightly crisp.
- Transfer to a rack or paper towel lined tray.
- Season immediately with salt.
- Roughly chop the cooked shrimp into bite sized pieces.
- Transfer the shrimp to a large mixing bowl.
- Add tomatoes, white onion, cucumber, jalapeno, and cilantro.
- Add lime juice, olive oil, salt, and garlic powder.
- Mix thoroughly until evenly combined.
- Cover and refrigerate for 20 to 30 minutes.
- Remove from the refrigerator.
- Gently fold in the diced avocado.
- Taste and adjust lime juice or salt if needed.
- Transfer to a serving platter or bowl.
- Garnish with lime wedges.
- Serve chilled with fresh tortilla chips.
Notes
• Use well chilled shrimp and freshly squeezed lime juice for the cleanest flavor.
• Add the avocado at the end to help preserve its texture.
• Allow the ceviche to rest before serving so the flavors can blend together.
• Fresh fried tortilla chips add a huge boost in texture and presentation.
• Taste before serving since the balance of lime and salt makes all the difference.
• Finely diced vegetables create a better texture and help every bite stay balanced.
• Serve cold for the freshest flavor and best overall experience.
• This recipe is best enjoyed the same day it is made.
