For 3-4 People
- 1 pound raw medium shrimp, peeled and deveined
- 1 cup fresh lime juice, from about 8 limes
- ½ cup fresh lemon juice, from about 3 lemons, plus zest of 1 lemon
- 2 tablespoons orange juice, from about ½ orange
- 2 large shallots (or 1 small red onion), finely chopped
- 1 jalapeno, chopped (remove the seeds if you do not want it spicy)
- 2-3 ripe but firm Roma tomatoes, seeded and finely chopped
- 1 large avocado, finely chopped
- ⅓ cup finely chopped cilantro leaves, from about ½ bunch
- Kosher salt
- Black pepper
- Tortilla chips for serving
Partially cook the shrimp: Prepare a bowl of ice water and set it near the stove. Fill a medium saucepan with water and bring it to a boil. Add the shrimp and cook for about 1 to 2 minutes or until just pink. Use a slotted spoon to remove the shrimp and immediately dunk into the prepared ice water. This will stop the residual heat from overcooking the shrimp. Let it sit for 5 minutes, then drain well.
Marinate the shrimp in citrus: Chop the shrimp into very small pieces. In a medium glass bowl (or non-reactive bowl), add the lime juice, lemon juice, and orange juice. Add the shrimp and shallots (or onions). Make sure the shrimp is covered well with the citrus juice. If your shrimp isn’t well covered, transfer to a smaller bowl or add more juice. Cover the bowl and set in the fridge until the shrimp is fully pink with no gray or raw parts, 30 minutes to 1 hour.
Mix the ceviche: Add the jalapeno, tomatoes, avocado, and cilantro. Season with a big pinch of kosher salt and black pepper. Mix to combine. (If you like, you can drain some of the juice.)
Serve: Transfer the ceviche to a serving bowl. Garnish with the lemon zest. Serve immediately with your favorite tortilla chips.