Ingredients:

  • 1 lb Raw Shrimp (Medium/Large, peeled & deveined, thawed and dry)
  • 1 cup Fresh Lime Juice (freshly squeezed)
  • 1/4 cup Fresh Lemon Juice
  • 1/2 medium Red Onion (very finely diced)
  • 1 medium Jalapeño Pepper (seeded and minced)
  • 1 large Roma Tomato (seeds removed, diced small)
  • 1/2 cup packed Fresh Cilantro (roughly chopped)
  • 1 medium Avocado (diced just before serving)
  • 1 teaspoon Kosher or Sea Salt (plus more to taste)
  • 1/2 teaspoon freshly ground Black Pepper

Instructions:

  1. Prepare the Shrimp: Cut the raw, thawed shrimp into bite-sized pieces (about 1/2 inch chunks). Place the pieces into a non-reactive bowl (glass or ceramic).
  2. Start the Cure: Pour the fresh lime and lemon juices over the shrimp, ensuring everything is submerged. Stir gently.
  3. Initial Chill: Cover the bowl and refrigerate for 15 minutes to begin the acid curing process.
  4. Prepare Vegetables: While the shrimp cures, finely dice the red onion, jalapeño, and tomato. Chop the cilantro.
  5. Check the Shrimp: After 15 minutes, check the shrimp. It should have turned opaque and slightly pink. If pieces are very thick, cure for 5-10 more minutes, but do not over-cure.
  6. Drain Excess Liquid: Carefully pour off about 75% of the citrus marinade from the bowl.
  7. Fold in Aromatics: Add the diced red onion, jalapeño, tomato, salt, and pepper to the shrimp. Gently fold everything together.
  8. Final Marinade: Return the bowl to the fridge for an additional 15 minutes to allow the flavours to marry.
  9. Finish and Serve: Just before serving, gently fold in the chopped cilantro and the diced avocado. Taste and adjust salt if necessary. Serve immediately, perhaps with tortilla chips.