Ceviche Recipe

How to Choose the Perfect Shrimp for Your Ceviche

Shrimp is the star of a good ceviche, and its selection can make the difference between an exceptional dish and a mediocre one. The quality of the shrimp will directly impact the final flavor and texture of the dish.

Essential Characteristics

Color and Appearance:

For maximum quality, look for shrimp with a distinctive translucent gray color and delicate pink tones that indicate freshness.
The shell should have a natural and uniform shine, completely free of any black or yellowish spots that might indicate deterioration.
It's essential that the heads are firmly attached to the body and the eyes maintain a crystalline shine, an unmistakable sign of freshness.

Freshness:

The aroma should remind you of fresh sea breeze, a clean and subtle smell that evokes ocean purity.
Immediately discard any shrimp with strong or chemical odors, especially if you detect ammonia or chlorine notes.
When touching the shrimp, the meat should feel firm and elastic, returning to its original shape after gentle pressure.

Ideal Size:

Medium-sized shrimp, specifically those that come 31/35 per pound, offer the perfect balance for ceviche.
This specific size ensures that citrus juices penetrate uniformly, ensuring even and safe "cooking."
Medium size is ideal for creating perfect bites that allow you to enjoy all flavors in a single mouthful.

Buying Tips

Where to Buy:

Choose specialized seafood establishments that maintain their products under optimal refrigeration and cleanliness conditions.
Identify vendors that demonstrate high product turnover, thus ensuring maximum shrimp freshness.
Avoid places where seafood is exposed to high temperatures or direct sunlight, factors that accelerate deterioration.

What to Avoid:

Discard any shrimp showing dark spots or discoloration on their surface, clear signs of deterioration.
Don't select products with abnormally soft or sticky texture, characteristics that indicate loss of freshness.
Reject shrimp with unpleasant or intense aromas, as they indicate the product isn't in optimal condition.
Avoid specimens showing physical damage to their shell or signs of improper handling.

Storage:

Keep shrimp constantly refrigerated on ice to preserve their freshness and optimal quality until preparation.
Storage temperature must remain constant between 32-39°F (0-4°C) to ensure food safety.
For best results, prepare the ceviche within the first 24 hours after purchasing the shrimp.

The Famous "Tiger's Milk": Preparation Secrets and Uses

Tiger's milk is the soul of ceviche, that creamy and citrusy liquid that not only marinates the seafood but is also enjoyed as an energizing elixir. Its preparation requires precision and knowledge of specific ingredients.

Base Ingredients

Essential Components:

Fresh lime juice must be the main protagonist, preferably small and aromatic subtle limes.
Fresh limo or habanero chile adds the characteristic heat and unique floral notes to the liquid.
Fresh ground garlic paste contributes deep and aromatic flavor to the preparation.

Basic Process:

All ingredients must be processed together until achieving a homogeneous and creamy mixture.
The lime proportion must be generous to ensure proper acidity of the liquid.
Resting time should be at least 15 minutes to allow flavors to perfectly integrate.

Flavor Adjustments:

Salt should be added gradually until finding the perfect balance with acidity.
The heat level can be adjusted to taste by removing chile veins.
The final consistency should be slightly thick but fluid, never watery.

Traditional Uses

In Ceviche:

Functions as the main marinade liquid for "cooking" fresh seafood.
Provides characteristic flavor and texture to all ingredients in the dish.
Serves as a sauce to add during ceviche serving.

Other Uses:

Served as an energizing and revitalizing shot in small glasses.
Can be used as a base for cocktails and special drinks.
Serves as a dressing for other seafood preparations.

How to Cut the Ingredients: Professional Techniques

Precise cutting of ingredients is fundamental to achieving professional-quality ceviche, as it directly influences the texture and final presentation of the dish.

Main Cutting Techniques

Shrimp:

Completely remove the shell and dorsal vein of the shrimp to obtain a clean and pleasant texture.
Cut shrimp into approximately 1.5 cm pieces, maintaining uniform size for even cooking.
Make clean and precise diagonal cuts to obtain visually attractive pieces.

Onion:

Cut the purple onion into feathers (fine julienne) with parallel cuts to the center, maintaining uniform thickness.
Make thin and uniform cuts to maintain the crunchy texture that contrasts with the shrimp.
Rinse the cuts in cold water 2-3 times to soften the bitter taste and maintain crunchiness.

Chiles:

Carefully remove seeds and veins to control the level of heat that will complement the shrimp.
Cut into very small squares to evenly distribute the heat throughout the preparation.
Maintain consistent size to avoid finding pieces too spicy that could overpower the shrimp's flavor.

Aromatic Herbs:

Finely chop cilantro, including tender stems for more flavor and aroma.
Separate leaves from thicker stems before chopping to maintain ideal texture.
Make the cut just before using to maintain the aroma and freshness that will enhance the shrimp's flavor.

The Importance of Purple Onion and How to Prepare It Correctly

Purple onion is a fundamental ingredient in ceviche, contributing not only flavor but also texture and visual presentation to the dish. Its inclusion goes beyond aesthetics, being a component that elevates the gastronomic experience of ceviche.

Special Characteristics

Flavor and Texture:

Its flavor is milder and sweeter than other onion varieties, with a spicy touch that perfectly complements seafood.
Provides an essential crunchiness that contrasts with the tenderness of shrimp in ceviche.
Its aromatic profile creates a perfect balance with the lime's acidity and other ingredients.

Nutritional Benefits:

Contains higher amounts of quercetin, a powerful antioxidant with anti-inflammatory properties.
Rich in vitamins A, B, and C, plus minerals like zinc, magnesium, and calcium.
Helps strengthen the immune system and has anti-inflammatory properties.

Proper Preparation

Selection:

Look for onions that are firm to the touch with shiny skin and no blemishes.
Choose medium-sized specimens for better flavor and texture.
Verify they have no soft spots or signs of deterioration.

Cutting Technique:

Remove the outer layer and ends of the onion.
Cut into fine julienne (feather) with parallel and uniform cuts.
Maintain consistent thickness to ensure uniform texture in the ceviche.

Final Treatment:

Rinse in cold water 2-3 times to soften the bitter taste.
For extra crunchiness, submerge in ice water for 10 minutes.
Drain well before incorporating into the ceviche to avoid excess liquid.

Guide to Chiles: How to Control the Heat in Your Ceviche

Heat is a fundamental element in ceviche that can either enhance or ruin the experience. The key is finding the perfect balance between flavor and desired spiciness level.

Recommended Chiles

Limo Chile:

Ideal for ceviches due to its fruity and intense spicy flavor, being the most traditional in preparation.
Recommended to use in thin slices so it can be easily removed if the heat becomes too intense.

Yellow Chile:

One of the most used in traditional ceviches for its balanced flavor.
Provides moderate heat and adds a vibrant color to the dish.

Serrano Chile:

Offers medium-high heat with herbal notes that perfectly complement cilantro and lime.
Excellent choice for those seeking fresh and aromatic heat.

Heat Control Techniques

Chile Preparation:

Remove seeds and veins to reduce heat intensity.
Add heat gradually to adjust to desired taste.
Cut chiles in half or slices so they can be easily removed.

Infusion Method:

Place whole chiles during marination to infuse flavor without excessive heat.
Remove chiles before mixing with other ingredients if mild heat is desired.
Serve chopped chiles separately so each diner can adjust their heat level.

Ingredients

To prepare an authentic Mexican shrimp ceviche, you'll need fresh, high-quality ingredients. Each element contributes specific flavors and textures that create perfect harmony in this dish.

Fresh shrimp: 1 pound - Peeled and deveined, provides the main protein and characteristic texture of the dish.
Limes: 8-10 units - Provide the necessary acidity to "cook" the shrimp and create the liquid base.
Limo or jalapeño chile: 1-2 units - Adds the spicy touch and aromatic notes.
Purple onion: 1 large unit - Provides crunchy texture and sweet flavor that balances the acidity.
Fresh cilantro: 1 bunch - Brings freshness and characteristic aroma to the dish.
Garlic: 2 cloves - Provides intensity and depth of flavor.
Tomato: 2 medium units - Adds freshness and juiciness to the dish.
Cucumber: 1 medium unit - Adds freshness and crunchy texture.
Avocado: 1 ripe unit - Provides creaminess and texture contrast.
Salt: 1 tablespoon - Enhances all flavors and helps with maceration.
Black pepper: 1/2 teaspoon - Adds warmth and complexity to the flavor.

How to Make Shrimp Ceviche Step by Step

The preparation of shrimp ceviche requires precision in timing and specific techniques for each ingredient. The secret lies in the advance preparation and the order of incorporating elements.

Step 1: Initial Preparation

If you bought unpeeled shrimp, carefully peel and devein 1 pound of fresh shrimp, keeping the tail for a more elegant and professional presentation.
Cut the shrimp into 1.5 cm diagonal pieces to achieve uniform pieces that ensure even "cooking" in the citrus.
Refrigerate the shrimp while preparing the rest of the ingredients to maintain optimal freshness and texture.

Step 2: Tiger's Milk Preparation

Squeeze 8-10 fresh limes and reserve the juice in a non-metallic container to avoid reactions that could alter the flavor.
Crush 2 garlic cloves with salt until forming a smooth paste and add it to the juice along with freshly ground pepper to enhance flavors.
Incorporate a small piece of finely chopped limo or jalapeño chile to the liquid to infuse and add the characteristic spiciness to the dish.

Step 3: Vegetable Preparation

Cut 1 purple onion into fine julienne and wash it three times in cold water to eliminate the bitter taste and maintain its crunchy texture.
Chop fresh cilantro including tender stems to take advantage of all its flavor, reserving some whole leaves for the final garnish.
Cut tomatoes into small, uniform cubes, removing the seeds to prevent the ceviche from becoming too watery.

Step 4: Complement Preparation

Peel and cut the cucumber into small, even cubes, discarding the seedy center to maintain the dish's ideal texture.
Prepare uniform avocado cubes just before serving to maintain its color and freshness in the final presentation.
Finely and uniformly chop the limo or serrano chile, saving some decorative slices for the final presentation touch.

Step 5: Initial Integration

Mix the shrimp with half of the prepared lime juice and let them rest briefly to start the "cooking" process.
Add the purple onion and chopped limo or jalapeño chile, distributing them evenly so each bite has all the flavors.
Incorporate the crushed garlic and adjust salt and pepper to taste, mixing gently to avoid damaging the ingredients.

Step 6: Final Marination

Pour the remaining lime juice over the preparation and mix with folding movements to maintain the integrity of the ingredients.
Add the chopped cilantro and tomato cubes, gently incorporating them to maintain the texture of each element.
Refrigerate the preparation for 10-15 minutes to allow the flavors to perfectly integrate and the shrimp to reach its ideal point.

Step 7: Final Presentation

Gently incorporate the cucumber and avocado cubes to maintain their shape and freshness when serving.
Garnish the dish with the reserved cilantro leaves and limo or jalapeño chile slices for an attractive visual touch.
Serve the ceviche immediately, offering additional tiger's milk in a separate container to adjust to taste.

The ceviche should be served cold and consumed preferably the same day of preparation. The key lies in the balance between marination times and ingredient freshness.

How to Serve Ceviche with Style: Presentation and Garnishes

The presentation of ceviche is as important as its preparation, as the combination of textures and visual appeal enhance the gastronomic experience.

Basic Presentation Elements

Temperature and Timing:

The ceviche must be served very cold to maintain its freshness and flavors.
It's essential to serve immediately after final preparation to enjoy the best texture.

Plate Base:

Place a base of fresh purple onion on the plate before adding the ceviche.
Use deep plates to contain the juices and tiger's milk.

Recommended Garnishes

Crunchy Accompaniments:

Plantain chips: add a crunchy and slightly sweet touch.
Toasted corn (cancha): provides crunchy texture and salty flavor.
Chifles: perfectly complement the soft texture of the ceviche.

Fresh Complements:

Avocado: provides creaminess and texture contrast.
Fresh lettuce leaves: add freshness and natural crunch.
Fresh lime slices: allow adjusting acidity to taste.

Final Touches

Decoration:

Fresh cilantro leaves as decorative element.
Slices of limo or serrano chile to add color and spicy option.
Cooked corn kernels to add color and texture.

Tiger's Milk Presentation:

Serve additional tiger's milk in a separate container so each diner can adjust the amount to taste.
Maintain visual balance between liquid and solid elements on the plate.

Can You Store Ceviche?

Storing ceviche is a delicate matter that requires special attention to avoid health risks. While immediate consumption is preferred, there are important guidelines for storage.

Storage Time and Conditions

Recommended Duration:

Shrimp ceviche should preferably be consumed within the first 24-48 hours to ensure best flavor and food safety.
Under optimal refrigeration conditions, it can be stored for up to 3-4 days maximum, although this is not recommended.

Storage Conditions:

Maintain a constant temperature between 32-39°F (0-4°C) in the coldest area of the refrigerator to preserve freshness.
Use only clean and dry airtight containers, avoiding any cross-contamination with other foods.

Signs of Spoilage

Visual Changes:

Shrimp begin to lose their characteristic pink color, gradually turning grayish or brown.
The onion and cilantro lose their original brightness and freshness, showing clear signs of oxidation.
The marinade liquid becomes thicker and loses its characteristic transparency, turning cloudy.

Sensory Changes:

A strong and unpleasant odor appears that differs from the original fresh, marine aroma.
The shrimp's texture deteriorates, becoming soft and developing an undesirable viscous consistency.

Key Recommendations

Storage Practices:

Always store in the coldest part of the refrigerator, maintaining a constant and appropriate temperature.
Completely avoid freezing prepared ceviche, as it will irreversibly alter its texture and flavor.

Consumption Considerations:

The flavor and texture will gradually change, becoming notably different from freshly prepared ceviche.
The tiger's milk tends to intensify its flavor over time, altering the dish's original balance.

Frequently Asked Questions (FAQs)

Q: Is it safe to eat shrimp ceviche?

A: Shrimp ceviche is safe when using fresh, high-quality ingredients. For extra safety, you can lightly blanch the shrimp before marinating them in lime juice, especially if you're unsure about their freshness.

Q: How long should the shrimp marinate in lime juice?

A: The ideal marinating time is between 15-30 minutes to maintain the perfect shrimp texture. Extended marination can make the shrimp become too firm and lose its juicy texture.

Q: What type of lime should I use?

A: The limes should be fresh and ripe, preferably small key limes or Mexican limes, as they provide the proper level of acidity and aroma to "cook" the shrimp.

Q: Can ceviche be prepared in advance?

A: Shrimp ceviche should preferably be consumed the same day it's prepared. If you need to prepare it in advance, keep the ingredients separate and combine them just before serving.