Shrimp Ceviche

Step 1

Place the shrimp on a cutting board and cut each one in half lengthwise so it opens like a butterfly, creating two thinner pieces that will cure faster.

Step 2

Put the halved shrimp into a medium bowl and pour the lime juice over them until fully submerged, stirring gently to coat all pieces evenly.

Step 3

Cover the bowl and place it in the refrigerator for 8 to 10 minutes—the lime acid will turn the shrimp from translucent gray to opaque white when ready.

Step 4

While the shrimp cures, place the tomato stem-side down on a cutting board and slice it in half lengthwise, then slice each half into 1/4-inch-thick matchsticks.

Step 5

Place the red onion root-end up on the cutting board and cut it in half lengthwise, then slice the flat side into thin crosswise strips, creating half-moon shapes.

Step 6

Chop the cilantro leaves finely until the pieces are roughly the size of pencil-tip dots, discarding the thick stems.

Step 7

Remove the shrimp bowl from the refrigerator and drain off half the lime juice through a fine-mesh strainer into a small bowl, reserving the juice.

Step 8

Add the tomato matchsticks, onion strips, and chopped cilantro to the shrimp and stir gently until everything is evenly mixed, about 10 seconds.

Step 9

Taste the ceviche and add salt and pepper, then drizzle in a small amount of the reserved lime juice if you prefer more citrus flavor.