Gulf Coast Shrimp Ceviche

Along the Texas Gulf Coast from Corpus Christi to Port Isabel, shrimp ceviche is a backyard staple and seafood shack classic. Unlike Peruvian raw-acid-cured versions, the Texas Gulf Coast style poaches the shrimp first, then lets the lime, jalapeño, and cilantro do the flavoring work. Served ice-cold with tostadas, it is the region's answer to summer heat.

Serves: 6

Ingredients

• 680g (1 1/2 lbs) large Gulf shrimp, peeled and deveined
• 120ml (1/2 cup) fresh lime juice (about 5 limes), divided
• 1 tsp salt, plus more to taste
• 3 roma tomatoes, seeded and diced small
• 1/2 white onion, finely diced
• 2 jalapeños, seeded and minced
• 1 small cucumber, peeled, seeded, and diced
• 1 ripe avocado, diced
• 30g (1 cup) fresh cilantro, roughly chopped
• 60ml (1/4 cup) fresh orange juice
• Hot sauce, to taste
• Tostadas or tortilla chips, to serve

Instructions

1. Bring a large pot of salted water to a boil. Add shrimp and cook 2–3 minutes until just pink and curled. Drain immediately and transfer to an ice bath for 5 minutes. Drain and pat dry.
2. Cut shrimp into bite-sized pieces and toss with half the lime juice and 1 tsp salt. Refrigerate 20 minutes.
3. Meanwhile, combine tomatoes, onion, jalapeños, and cucumber in a large bowl.
4. Add the marinated shrimp to the vegetables. Pour in remaining lime juice and the orange juice. Stir well.
5. Fold in avocado and cilantro gently. Season with additional salt and hot sauce to taste.
6. Refrigerate at least 30 minutes before serving. Serve ice-cold with tostadas or tortilla chips.

Cook's Notes: Do not overcook the shrimp — they will toughen as they sit in the acid. Fresh Gulf shrimp are worth seeking out for their sweet, briny flavor. The orange juice is the Gulf Coast secret: it softens the lime's sharpness and adds a subtle sweetness that distinguishes this style from its Peruvian cousins.