Simple and Delicious
Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it’s served immediately while still totally raw, unlike most other ceviche recipes. This recipe is about as close to the Sinaloa classic as you can get, and it’s unbelievably delicious given its simplicity.
- 1 pound sashimi-grade head-on shrimp or 12 medium shrimp, shells and heads removed and reserved for another use
- Sea salt
- 2 serrano chiles, stemmed and cut into 1/4-inch pieces
- 2 tablespoons water
- 4 tablespoons fresh juice from 4 limes
- Freshly ground black pepper
- 1/4 cup thinly sliced red onion
- 2 tablespoons diced seeded cucumber
- Tostadas and sliced avocado, for serving
- Split shrimp in half lengthwise and discard any veins. Transfer to a plate, sprinkle all over with salt, cover with plastic, and refrigerate at least 1 hour and up to 2 hours.
- Meanwhile, in a mortar and pestle, combine chilies with a pinch of salt and pulverize thoroughly, then add water and continue to work until chilies are reduced to tiny bits. Alternatively, blend chilies with water in a blender or with an immersion blender until thoroughly blended. Add lime juice and season with salt and pepper.
- In a mixing bowl, toss shrimp with chili-lime marinade, onion, and cucumber. Season once more with salt and pepper and serve right away with tostadas and avocado.