Shrimp Ceviche — Fresh Lime, Red Onion and Cilantro

Instructions

1. 01

   

   Blanch the shrimp

   Bring a pot of water with a pinch of salt to a boil. Drop in the 500 g of peeled shrimp for just 1-2 minutes, until they turn pink and opaque; not a minute more or they will turn rubbery. Drain immediately and transfer to an ice-water bath to stop the cooking and keep them firm.

2. 02

   

   Chop the vegetables

   Thinly slice the red onion and, to soften its bite, rinse it in cold water for 1 minute if you like. Dice the tomatoes small, discarding the seeds, dice the cucumber, and chop the fresh cilantro. Set everything aside in a large bowl.

3. 03

   Squeeze the limes and make the marinade

   Squeeze 8-10 limes to get 3/4 cup of fresh juice; avoid bottled juice, which makes the ceviche bitter. Season the juice with 1 teaspoon of salt and freshly ground black pepper, and add the chopped green chili or serrano if you like a spicy kick.

4. 04

   

   Combine shrimp, vegetables and lime juice

   Cut the chilled shrimp into pieces if large and add them to the bowl with the onion, tomato, cucumber and cilantro. Pour the seasoned lime juice over the top and stir gently so everything is coated in the marinade.

5. 05

   

   Rest for 20 minutes in the refrigerator

   Cover the bowl and let it rest for 20 minutes in the refrigerator so the flavors come together and the shrimp takes on the lime's acidity. Since the shrimp is already cooked, it needs no more curing time; beyond that point the onion and tomato start to release water.

6. 06

   

   Adjust salt and chili, add avocado and serve cold

   Taste and adjust the salt, chili and lime to your liking. Just before serving, fold in the diced avocado gently so it does not break apart. Serve the ceviche well chilled with saltine crackers, tostadas or fried dough.