Cure the shrimp. Place the shrimp in a shallow baking dish, bowl, or container and then pour the citrus mixture over top of it. It doesn’t matter what container you use, but you need to make sure that the shrimp completely submerge in the cocktail. Once submerged, cover the container with plastic wrap and then place in the fridge for 30 minutes or until the shrimp turn a pink and white color.
Marinade the shrimp and veggies Toss the cured shrimp, juice blend, red onions, jalapenos, remaining salt, and tomatoes in a large bowl. Cover the mixture and place back in the fridge for 30 minutes. This will allow the flavors to come together.
Serve with a fresh avocado. Before serving, peel and cut your avocado into small chunks and mix into the ceviche along with the cilantro. Once the avocado is mixed in, serve it immediately.
IS CEVICHE COOKED OR RAW? Ceviche often refers to the shrimp as “cured,” which basically means that it cold “cooks” in a citrus bath before serving. In this recipe, “cooking” means that it denatures the protein in the shrimp, which means it will have a similar appearance to cooking. One of the reasons you need the freshest shrimp you can find is that the citrus bath does not kill bacteria living in the shrimp. But it is no more dangerous than eating sushi as long as you start with quality ingredients, you should be fine.