Ceviche is made by marinating raw seafood in citrus juice (primarily lime juice). The acid from the lime juice changes the protein structure of the seafood and basically “cooks” it without the need for heat.
Although using fresh, raw shrimp in ceviche is the ideal method, it’s not always readily available depending on where you live and the season. It is possible to use frozen shrimp and I’ve listed an alternative method on the instructions card.
Shrimp Ceviche with Mango and Avocado
- 1 large glass bowl
- 1 paring knife
- ½ lb raw shrimp peeled and deveined; SEE NOTES
- ½ cup lime juice about 4 large limes; must be fresh lime juice
- ½ tsp kosher salt plus more for seasoning
- ⅓ cup red onion finely diced
- 1 jalapeño pepper seeds and ribs removed if you don't like heat
- 1 cup mango diced; about 1 small mango
- 1 cup avocado diced; about 1 medium avocado
- ½ cup fresh cilantro large stems removed; lightly packed
- Make sure you're starting off with fresh raw shrimp; deveined and tails removed. Pat the shrimp dry and cut into ½ inch or 1 inch pieces. Add the pieces of shrimp to a large glass bowl, sprinkle with salt, and pour the fresh lime juice overtop; toss to combine. Cover and place in the fridge for 1 ½ hours or until shrimp is opaque.If you don't have access to fresh raw shrimp, it's not the end of the world! Please continue to the next step to see what to do.
- Fresh raw shrimp can be hard to come by depending on where you live and the time of year, so I've added a "cheaters" version. You can use frozen raw shrimp that's been totally thawed.Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, about 2 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes. Repeat the same process as outlined in the previous step. Because the shrimp is already cooked, it doesn't need to marinade in the fridge for 1 ½ hours to cook the shrimp. Keep in the fridge until chilled, about 30 minutes.
- Add red onion, jalapeño, mango, avocado, and cilantro to the bowl with the shrimp; toss until well combined. Return to fridge for 30 minutes to allow the flavors to marry. You can leave this in the fridge for up to 4 hours. If you plan on leaving it for longer than 30 minutes, I would add the avocado in right before serving so it doesn't brown.
- Remove the shrimp ceviche from the fridge. If you think there's too much liquid, feel free to pour some out. Serve as is or with tortilla chips.