Citrus Shrimp Ceviche with Zingy Marinade

Ingredients

Estimated total cost: €13.67 · €2.28/serving

• 1/2 cup plus 2 tablespoons freshly squeezed lime juiceEst. price €0.45–€0.90
• 1 generous pound of unpeeled, smallish shrimp (preferably 41/50 count per pound)Est. price €9.00–€18.00
• 1/2 medium-sized ivory onion, finely diced into 1/4 inch pieces (soak in ice water to enhance crispness)Est. price €0.20–€0.40
• 1/3 cup finely chopped, vibrant green cilantro leaves, with several elegant sprigs reserved for garnishing (chop herbs just before using to retain freshness)Est. price €0.30–€0.60
• A handful of fragrant fresh cilantro sprigsEst. price €0.40–€0.80
• 1/2 cup of rich tomato ketchupEst. price €0.50–€1.00
• 1 to 2 tablespoons of piquant Mexican bottled hot sauce with a vinegary kick (such as Tamazula, Valentina, or the mildly sweet Búfalo)Est. price €0.15–€0.35
• Approximately 2 tablespoons of premium extra-virgin olive oil (recommended for a smoother flavor profile)Est. price €0.40–€0.80
• 1 cup of finely diced, peeled cucumber or jicama (or a harmonious blend of both) (pat dry with paper towels to remove excess moisture)Est. price €0.80–€1.60
• 1 small, perfectly ripe avocado, meticulously peeled, deseeded, and cut into elegant cubesEst. price €1.20–€2.50

Steps

1. 1

   Begin by bringing a pot of salted water to a boil. Stir in 2 tablespoons of lime juice and gently add the shrimp. Cover the pot and wait for the water to come back to a boil. Once boiling, remove the pot from heat, slightly tilt the lid, and pour out all the liquid. Close the lid again and allow the shrimp to steam off the heat for 10 minutes. Transfer the cooked shrimp into a large glass or stainless steel bowl to cool down completely. To peel and devein them, place each shrimp on your work surface individually, create a small cut along its back, and remove the dark intestinal tract if desired. Mix the shrimp with the remaining 1/2 tablespoon of lime juice. Cover the bowl and refrigerate for about an hour before serving.

2. 2

   Begin by rinsing the onion in a small strainer under cold water and gently shaking off any extra moisture. Combine the onion with the shrimp, cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama, and avocado in a bowl. Season with approximately 1/2 teaspoon of salt according to taste. If not serving right away, cover the bowl and store it in the refrigerator.

3. 3

   Transfer the ceviche into sundae glasses, martini glasses, or small bowls. Top it off with cilantro sprigs and lime slices for a fresh touch. Accompany the ceviche with tostadas, tortilla chips, or saltines for a delightful side pairing.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Ceviche is a traditional dish in Latin American cuisine, particularly popular in countries like Mexico and Peru. The zingy marinade with lime juice and hot sauce reflects the vibrant and bold flavors of Mexican culinary traditions.

• Seasonal note

  Citrus shrimp ceviche is best made during the warmer months, when citrus fruits and fresh seafood are in season. This dish is perfect for summer gatherings and outdoor events.

• Health note

  This ceviche is a good source of protein, healthy fats, and vitamins A and C. It is low in calories and sugar, making it a nutritious option for those looking to maintain a balanced diet.