Recipe Background
Shrimp Ceviche: A refreshing citrus masterpiece; make-ahead delight.
The first time I made shrimp ceviche was during a vibrant afternoon spent with my mentor, Chef Ramon. We had just wrapped up a big catering event, and as a thank you, he invited me to his cozy backyard for a spontaneous cook-up. Nestled between citrus trees that perfumed the air, we talked and chopped like old friends. Shrimp was Chef Ramon’s secret pleasure, and I could see the delight in his eyes when he pulled out a fresh pound, already peeled and deveined. "Just keep it simple, let the citrus speak," he advised as he whisked together a lively trio of lemon, lime, and orange juice.
Chef Ramon revealed a trick: always let the shrimp luxuriate in the citrus bath for a shorter time to keep it tender. As the shrimp marinated, we diced plum tomatoes and jalapeños, reminiscent of vibrant, tiny jewels, and sneaked in a taste of sweet, crunchy jicama that caught me by surprise. "A little jicama never hurts," he winked. Chopped cilantro and finely chopped red onions added their own jazz, and we finished it off with creamy avocado, which I gently folded in with a touch of reverence. A sprinkle of kosher salt and pepper to taste sealed this labor of love, before we devoured the ceviche with crunchy tortilla chips as the sun dipped.
Lunch with my mentor that day taught me that even in the bustling culinary scene, simplicity reigns supreme. I’ll never forget Chef Ramon’s joy at combining fresh ingredients with good company. It’s a dish that marries bold flavors with easygoing preparation, bound only by the laughter shared over its creation.
Ingredients
- 1 pound shrimp peeled and deveined, cooked
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1/2 cup orange juice
- 4 whole plum tomatoes seeds removed and diced
- 2 whole jalapeño peppers seeds and veins removed, minced
- 1 cup jicama diced, can substitute 1 cup apple, peeled and diced
- 1/2 cup cilantro chopped
- 1/4 cup red onions finely chopped
- 1 avocado diced
- kosher salt to taste
- ground pepper to taste
- tortilla chips optional, to taste, for serving
Directions
- Cut the shrimp into 1/2-inch pieces, and set in a bowl.
- In a separate mixing bowl, whisk together the lemon juice, the lime juice, and the orange juice.
- Pour 1/2 cup of the juice mixture over the shrimp and toss to coat.
- Allow the shrimp to marinate for about 15 minutes.
- Add the tomato, the jalapeño, the jicama, the cilantro, and the red onions to the shrimp, and allow the mixture to marinate for 10 minutes.
- Add the avocado and the remaining juice mixture and stir to combine.
- Season with the salt and the pepper.
- Serve immediately with the tortilla chips.
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