Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 50 minutes (incl. chill time)
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 white onion, thinly sliced
- 1 cup fresh squeezed lime juice
- 1 cup fresh cilantro, chopped
- 1/2 red onion, finely diced
- 4 serrano peppers, diced
- 1 jalapeno pepper, deseeded and diced
- 2 Roma tomatoes, diced
- 1 large cucumber, peeled, deseeded and diced
- Salt and black pepper to taste
- 1 ripe avocado, diced
This delicious shrimp ceviche offers a refreshing blend of textures and Mexican traditional flavors. It is a cherished recipe from Nayarit, shared by farmworkers of Half Moon Bay during a recent nutrition workshop. Enjoy this recipe with tostadas, tortilla chips or crackers.
How to Make Shrimp Ceviche from Nayarit
Traditional Method:
- 1. In a large bowl, combine shrimp, white onions, lime juice and cilantro. Make sure the shrimp is fully covered in the lime juice.
- 2. Cover bowl and refrigerate for 20 to 30 minutes, or until the shrimp turns opaque. The lime juice “cooks” the shrimp so do not overmarinate.
- 3. Drain the shrimp in a colander and discard the onions.
Cooked Shrimp Method*:
- 1. In a saucepan, bring 3 cups of lightly salted water to a simmer.
- 2. Add shrimp and cook for 1-2 minutes, or until they turn pink and opaque.
- 3. Immediately transfer the shrimp to cold water to stop the cooking process.
- 4. In a large bowl, combine red onions, serrano peppers, jalapeno peppers, tomatoes, cucumbers, and the marinated shrimp. Gently mix all the ingredients together.
5. Season with salt and pepper. Add more lime juice if preferred, then chill the ceviche in the refrigerator for at least 15 minutes to allow the flavors to integrate. - 6. Just before serving, gently fold in the diced avocados. Serve with tostadas, tortilla chips, or crackers.
*Note: This method provides a slightly different texture than the traditional cooking method.