Shrimp Ceviche

Step 1

To peel and clean shrimp, start by pinching off the tail, then the rest of the shell should peel off fairly easily. Use a knife to make a shallow slice on the shrimp’s back, from its head to its tail.

Step 2

Carefully pick out the black or green vein that runs along the back and discard it, then rinse out the vein with water. Chop the shrimp into 1/2-inch pieces.

Step 3

In a medium glass or stainless-steel bowl, add shrimp and citrus juice and toss to coat. Cover and refrigerate until the shrimp is opaque and “cooked” through, about 2 to 4 hours depending on the size of the shrimp (see note 1).

Step 4

Drain off and discard excess citrus juice. Add onion, carrots, tomatoes, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt and more fresh citrus juice if desired.

Step 5

Serve with tostadas, tortilla chips, or saltine crackers, passing hot sauce and mayonnaise separately.