Shrimp Ceviche

This ceviche takes the safer route by briefly boiling the shrimp for exactly 3 minutes before marinating, so you get the classic cold, citrus-dressed seafood without worrying about raw shellfish. The shrimp finish cooking in the acid marinade as they chill.

The marinade is more orange juice than lemon, which gives it a sweeter, more tropical flavor than the all-lime versions you see everywhere. Ketchup stirred in adds a tomatoey sweetness and gives the liquid that signature reddish-orange color you find in Mexican-style coctel de camarones. Hot sauce to taste brings the heat.

Cutting the shrimp into two or three pieces after cooking creates more surface area for the marinade to cling to. Thinly sliced onion softens in the citrus during the long chill, turning sweet and tangy. Several hours in the fridge is a must. The flavors need that time to meld.

Kitchen Tips

• Boil for exactly 3 minutes, no more. Overcooked shrimp turn rubbery, and the acid marinade firms them up even further during chilling.
• Cool the shrimp completely before adding to the marinade. Warm shrimp in cold citrus juice tastes off.
• Taste and adjust the hot sauce after chilling, not before. Cold dulls spice, so what seems spicy enough at room temperature may taste mild once chilled.

Variations

• Add diced avocado and chopped cilantro just before serving for a more complete ceviche.
• Toss in diced cucumber and mango for a tropical version.
• Serve in tostada shells or with saltine crackers for scooping.