Ceviche de gambas: la receta definitiva sin cocción

Ingredientes

• 1 lb raw large shrimp (21-25 count)
• 1 cup fresh lime juice (about 8-10 limes)
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1 cup diced cucumber, seeds removed
• 1/2 cup diced red onion, soaked in cold water for 10 minutes and drained
• 1 jalapeño, seeded and minced
• 1 large avocado, diced
• 1/2 cup chopped fresh cilantro
• 1 mango, diced
• Salt and freshly ground black pepper to taste
• Tostada shells or tortilla chips for serving

Preparación

1. 1

   Chop the raw shrimp into small, bite-sized pieces (about 1/2-inch cubes). Place in a large non-reactive glass or ceramic bowl.

2. 2

   Pour the fresh lime and lemon juice over the chopped shrimp, ensuring all pieces are submerged. Cover with plastic wrap and refrigerate for 20-30 minutes, until the shrimp turns opaque and firm.

3. 3

   While the shrimp marinates, dice the cucumber, red onion, jalapeño, and mango. Soak the diced red onion in a small bowl of cold water for 10 minutes, then drain well.

4. 4

   After the shrimp is 'cooked', drain off about half of the citrus juice. Add the drained red onion, cucumber, jalapeño, mango, and half of the cilantro to the bowl. Gently fold to combine.

5. 5

   Just before serving, gently fold in the diced avocado and the remaining cilantro. Season generously with salt and pepper. Taste and adjust lime juice or salt as needed.

6. 6

   Serve immediately with tostada shells, tortilla chips, or crisp lettuce cups.