Ceviche
Ingredients
- kosher salt
- 1 lb.shrimp
peeled, deveined
- ½ c.red onion
finely chopped
- 2jalapeños
finely chopped
- 7juice of limes
- 1juice of orange
- 1 c.cucumber
seeds removed, chopped
- 1 c.chopped cherry tomatoes
- 2 tbsp.chopped fresh cilantro
- freshly ground black pepper
- ¼ c.mayonnaise
- 2 tbsp.hot sauce
- 8corn tostadas or warmed tortillas
- 1avocado
chopped
Directions
Ceviche (poaching)
- 1
Bring a large pot of salted water to a boil. Remove from heat and add shrimp. Poach until shrimp are pink and cooked through, about 3 minutes.
- 2
Drain shrimp and let cool. Transfer shrimp to a cutting board, remove tails, and cut shrimp into bite-size pieces.
- 3
In a large bowl, combine shrimp, onion, jalapeños, lime juice, and orange juice; season with salt. Refrigerate until cold, about 20 minutes.
- 4
Stir in cucumber, tomatoes, and cilantro; season with salt and pepper.
Ceviche (cooking in citrus)
- 1
Remove tails from shrimp and cut into bite-sized pieces.
- 2
In a large bowl, combine shrimp, onion, jalapeños, lime juice, and orange juice; season with salt. Cover and refrigerate until shrimp is opaque and firm, 15 to 30 minutes.
- 3
Stir in cucumber, tomatoes, and cilantro; season with salt and pepper.
Assembly
- 1
In a small bowl, mix mayonnaise and hot sauce. Spread spicy mayo onto tostadas, then spoon ceviche into the center.
- 2
Top each tostada with avocado and serve.
Ceviche
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About this Recipe
Craving a taste of the ocean that’s incredibly fresh, vibrant, and surprisingly easy to make? This Mexican-inspired shrimp ceviche is your perfect entry point into a world of bright, zesty flavors, proving that restaurant-quality dishes are well within reach for the home cook.
What makes this recipe truly special is its elegant simplicity. By letting the fresh citrus juices of lime and orange 'cook' the shrimp, we bypass the stovetop entirely. This method, combined with crisp vegetables like cucumber and cherry tomatoes, creates a dish that’s both light and remarkably satisfying, offering a sophisticated taste without the fuss.
Prepare for a delightful sensory experience. You’ll be greeted with the lively tang of fresh lime and orange, a gentle warmth from the finely chopped jalapeños, and the refreshing crunch of cucumber and tomatoes. The tender, citrus-marinated shrimp are the star, perfectly complemented by the creamy richness of mayonnaise and a hint of hot sauce. It's a naturally gluten-free dish that feels both invigorating and incredibly flavorful, making it an ideal choice for any occasion where you desire something light yet impactful.
Customizing this ceviche to your preference is simple. If you prefer less heat, you can easily reduce the amount of jalapeños or remove their seeds for a milder kick. For those who love an extra creamy texture, feel free to slightly increase the mayonnaise. While crisp corn tostadas offer a satisfying crunch, warmed tortillas provide a softer, equally delicious base for serving.
This vibrant shrimp ceviche is fantastic as a refreshing appetizer, a light lunch, or an elegant starter for a dinner party. Serve it generously scooped onto corn tostadas or warmed tortillas, each portion beautifully crowned with slices of fresh, creamy avocado.