Ceviche Cubano de Camarones

Though ceviche is more associated with Peru, Cuba has its own vibrant tradition of marinating fresh seafood in citrus — drawing on both Caribbean and Spanish influences. Cuban ceviche favours sour orange (naranja agria) and a restrained heat that lets the ocean flavour sing.

Serves: 4

Ingredients

• 500g (1 lb) large raw shrimp, peeled and deveined, halved lengthways
• 120ml (½ cup) fresh lime juice
• 60ml (¼ cup) sour orange juice (or equal parts lime and orange)
• 1 small red onion, finely diced
• 1 habanero chilli, seeded and minced
• 2 ripe tomatoes, seeded and finely diced
• 1 small cucumber, peeled, seeded, finely diced
• Small bunch fresh coriander (cilantro), roughly chopped
• 2 tbsp (30ml) extra-virgin olive oil
• 1 tsp sea salt
• ½ tsp ground cumin
• Tostones or plantain chips to serve

Instructions

1. Soak diced red onion in cold salted water for 10 minutes to mellow the sharpness. Drain and pat dry.
2. Combine shrimp with lime juice and sour orange juice in a non-reactive bowl. Stir well, ensuring all shrimp are submerged. Cover and refrigerate 20–25 minutes, stirring once halfway, until shrimp turn fully opaque and firm (acid-cooked).
3. Drain all but 2 tbsp of the citrus marinade.
4. Add drained red onion, habanero, tomatoes, cucumber, coriander, olive oil, salt, and cumin. Toss gently.
5. Taste and adjust acidity or salt. Rest 5 minutes before serving.
6. Serve cold in chilled bowls or glasses with tostones on the side.

Cook's Notes: The shrimp must be sushi-grade fresh. If habanero is too fierce, substitute ají amarillo paste for a fruitier, gentler heat. The ceviche is best eaten within 2 hours of preparing.