Entree: Mexico – Sinaloa – Ceviche de Camarón al Estilo Sinaloa (Mexican Shrimp Ceviche) (Sinaloa-style Mexican shrimp ceviche)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 min

Additional 15 min

Total 30 min

Ingredients

- 1 lb (454 g) raw shrimp, peeled and deveined (about 20 medium), tails removed
- 1 cup (240 ml) freshly squeezed lime juice
- 1/2 cup (120 ml) freshly squeezed lemon juice
- 1 medium ripe tomato, seeded and diced (approx. 6 oz (170 g))
- 1/2 cup (75 g) cucumber, peeled and diced
- 1/2 small red onion, finely chopped (approx. 2 oz (55 g))
- 1 jalapeño, seeded and minced
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) extra-virgin olive oil (optional)
- 1 ripe avocado, diced (for serving)
- Tortilla chips or tostadas (for serving)

Instructions

1. Bring a pot of salted water to a rolling boil, add the shrimp and cook 2–3 minutes until opaque and just cooked through; immediately transfer shrimp to an ice bath to stop cooking. Drain and chop coarsely if shrimp are large.
2. In a bowl combine lime and lemon juices, add cooked shrimp and let sit 10–15 minutes to marry flavors (shrimp are already cooked; this chills and seasons them).
3. Add diced tomato, cucumber, red onion, jalapeño, cilantro, salt and pepper; toss gently and adjust seasoning.
4. Stir in olive oil if using. Chill briefly if desired, then serve topped with diced avocado and accompanied by tortilla chips or tostadas.