📝 About This Recipe
This vibrant shrimp ceviche draws inspiration from the coastal flavors of the Yucatan Peninsula, where the heat of the habanero meets the bright acidity of fresh citrus. By utilizing a quick-blanch method for the shrimp, we achieve a perfect snap and safety without sacrificing that signature 'cooked in lime' texture. It is a completely sugar-free masterpiece that relies on the natural sweetness of vine-ripened tomatoes and crisp red onions to balance the intense, floral spice of the peppers.
🥗 Ingredients
The Seafood
- 1.5 pounds Raw Shrimp (peeled, deveined, and tails removed; size 21/25)
- 1 tablespoon Sea Salt (for the poaching water)
The Citrus Cure
- 3/4 cup Fresh Lime Juice (about 6-8 juicy limes)
- 1/4 cup Fresh Lemon Juice (about 2 lemons)
- 1 teaspoon Orange Zest (finely grated for aromatic sweetness without the sugar)
Vegetables and Aromatics
- 1 piece Habanero Pepper (seeded and minced very finely)
- 1/2 cup Red Onion (finely diced)
- 3 pieces Roma Tomatoes (seeded and diced)
- 1 cup English Cucumber (peeled and diced into 1/4 inch cubes)
- 1/2 cup Fresh Cilantro (chopped)
- 1 clove Garlic (grated into a paste)
Finishing Touches
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 2 pieces Avocado (firm but ripe, diced just before serving)
- to taste Kosher Salt
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of water to a boil and add 1 tablespoon of sea salt. Prepare a large 'ice bath' bowl with cold water and plenty of ice cubes nearby.
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2
Drop the cleaned shrimp into the boiling water. Cook for only 60-90 seconds until they just turn pink and opaque. Do not overcook.
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3
Immediately drain the shrimp and plunge them into the ice bath to stop the cooking process. Once chilled, drain again and pat the shrimp thoroughly dry with paper towels.
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4
Cut each shrimp into 2 or 3 bite-sized pieces and place them in a large glass or ceramic mixing bowl. Avoid metal bowls to prevent a metallic taste from the citrus.
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5
Pour the fresh lime juice and lemon juice over the shrimp. Ensure the shrimp are mostly submerged. Cover and refrigerate for 20 minutes.
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6
While the shrimp marinates, prepare your vegetables. Finely dice the red onion, cucumber, and tomatoes. Mince the habanero very carefully—wear gloves if your skin is sensitive!
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7
Remove the shrimp from the fridge. You will notice the citrus juice has become slightly cloudy; this is the 'leche de tigre' forming.
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8
Add the diced onion, cucumber, tomatoes, habanero, and grated garlic paste to the shrimp mixture.
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9
Fold in the orange zest, extra virgin olive oil, and chopped cilantro. The oil helps carry the heat of the habanero evenly across the palate.
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10
Season with kosher salt and freshly cracked black pepper. Toss gently to combine all the vibrant colors.
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11
Let the mixture sit in the refrigerator for another 10-15 minutes to allow the flavors to meld together.
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12
Just before serving, gently fold in the diced avocado to prevent it from mashing or browning.
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13
Taste one last time. If it's too acidic, add a tiny splash more olive oil; if it needs more zing, a pinch more salt will brighten the citrus.
💡 Chef's Tips
Always use the freshest shrimp available; if using frozen, thaw them completely in the fridge before blanching. Habaneros vary in heat; start with half a pepper and taste before adding the rest to control the spice level. To mellow the bite of the red onion, soak the diced pieces in cold water for 5 minutes then drain before adding to the ceviche. Ensure your citrus is room temperature before squeezing to get the maximum amount of juice. Never use bottled lime juice; the preservatives will ruin the delicate flavor of the seafood.
🍽️ Serving Suggestions
Serve in chilled glass bowls or martini glasses for an elegant appetizer presentation. Pair with thick-cut cucumber slices or jicama sticks instead of chips for a 100% sugar-free and low-carb crunch. Accompany with a crisp, dry Sauvignon Blanc or a sugar-free sparkling mineral water with extra lime. Top with a few extra sprigs of cilantro and a thin slice of radish for added texture and visual pop. Serve alongside a side of chilled roasted cauliflower for a complete, light summer meal.