Ceviche

While it may seem fancy, ceviche is actually a fairly simple dish at its core. All it involves is tossing raw seafood in lime juice, then letting the acid in the citrus “cook” the fish. Often bulked up with other mix-ins like tomatoes or cucumber, the result is a light and refreshing dish that’s a perfect summertime snack or pre-dinner app. While this classic snack has roots in South America, there are countless delicious ceviche variations depending on the region it’s served in. Our simple recipe takes inspiration from Mexican-style shrimp ceviche, and is the perfect jumping-off point to discover what makes your perfect ceviche.

If you’re a bit hesitant about the whole raw seafood thing, don’t be! We’ve provided two different ways to prepare the shrimp—poaching and the traditional method of solely curing it in citrus—so you can pick the preparation that’s most comfortable for you.

Do you cook the shrimp for ceviche?
Traditionally, the shrimp in ceviche is actually cured by the citrus juice that it marinades in. The acid in the citrus juice changes the shrimp’s protein structure so that it firms up and becomes opaque, similarly to the way it would if it were poached. People have been preparing and eating shrimp ceviche like this for years, and it’s absolutely safe, but many people preparing it for the first time prefer to poach the shrimp in simmering water before marinating it in the citrus. Do what’s most palatable to you—we’ve provided the instructions for both below.

No matter what method you decide to go with, we highly recommend starting out with really good, high-quality shrimp. Since this dish is so simple, the quality of shrimp you use will have a major impact on how delicious the finished dish is.

How long should the shrimp sit in the marinade?
Whether you’re poaching the shrimp or allowing it to cure in the citrus, we recommend leaving it in the citrus marinade for 15 to 30 minutes. This is ample time for it to cure and absorb those flavors, but not so long that the acid will completely destroy the shrimp and turn it dry and chalky.

Variations.
While we went with the shrimp version here, you can absolutely go for a fish-based ceviche if you prefer. Check out our salmon ceviche if you're looking for a less-traditional recipe, or chef Maribel Rivero's white fish-based Peruvian ceviche.

Ceviche serving ideas.
We love scooping up ceviche with tortilla chips (they add great crunch and saltiness!), but here we’ve taken it one step further by piling the ceviche on top of crispy corn tostadas with a spread of spicy mayo and sliced avocado. It transforms the classic app into a perfectly portable snack, but feel free to serve this ceviche however you please: in lettuce leaves for a light lunch, personalized martini glasses with chips for the ultimate party app, or over rice to make this into the dinner main event. 

Storage.
Ceviche is best enjoyed the day it's served, but if you manage to have any leftovers, store them in an airtight container in the fridge for up to 2 days. The shrimp will continue to cook in the lime juice mixture, so be prepared for the texture to change the longer it sits!

Made this ceviche? Let us know how it went in the comment section below!