Fresh, cold, and clean, classic shrimp ceviche with tomato, onion, jalapeño, cilantro, and lime. No tricks, no shortcuts. The shrimp is already cooked so it's just about balance and freshness.
Ingredients
- 270 g (9½ oz) cooked shrimp, cut into pieces
- 300 g (10½ oz) tomato, diced
- 120 g (4¼ oz) yellow onion, diced
- 22 g jalapeño, diced
- ½ bunches cilantro, chopped
- 2½ tbsp lime juice
- 7 g salt
Instructions
- 1Combine all ingredients in a large bowl.
- 2Toss well to coat everything evenly.
- 3Taste and adjust salt and lime.
- 4Chill before serving.
Cook's Note
Taste as you go, the right balance of lime to salt makes or breaks this dish. It should be bright and a little sharp, not flat. If it tastes dull, it needs more lime. If it tastes harsh, add a pinch of salt.
Best Served With
With tostadas or corn tortilla chips. A cold light beer or sparkling water with lime.
Why This Recipe Works
Pre-cooked shrimp means no guessing about whether the acid has 'cooked' the protein, the texture is already right. Fresh lime juice brightens everything while the onion and jalapeño add crunch and heat that balance the sweet shrimp.
Make It Yours
- Add diced avocado just before serving for richness
- Include cucumber and jicama for more crunch
- A splash of Clamato adds body to the liquid at the bottom
- Add serrano instead of jalapeño for a sharper heat
Leftover Strategy
Best eaten the same day. After 24 hours the vegetables start giving off water and the shrimp can become rubbery. If storing overnight, keep the liquid separate and drain before serving.
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Pairing
A cold Mexican lager, a light white wine, or a sparkling water with lime. The clean acidity of the ceviche pairs best with something equally refreshing.