Traditional Mexican style ceviche consists of raw seafood tossed with an acidic marinade that "cooks" the fish. My recipe is raw, but feel free to cook the shrimp beforehand if you'd rather (see alternative version below).
Although it's origin is debated, ceviche is closely associated with Peru and surrounding coastal South American countries. However, since the 1980's, it has become a popular international dish prepared in a variety of ways mostly found in coastal Central American countries as well as several other nations.
My first authentic ceviche meal was prepared by a boat captain/low-key chef (pictured on the bottom left) and was served on a make-shift surfboard in Isla Mujeres, Mexico after a day of diving. Lemme tell you, this dude could cook! We also bonded over our mutual love for Colombian reggaeton singer, Maluma and the reggaeton genre in general: instant best buds...a story for another time perhaps. Ok, focus: Ceviche. I honestly couldn't think of a better meal to have after a long day - so fresh and filling but light at the same time. I was actually surprised that I loved it as much as I did.
I have yet to try other versions of this recipe, so please! lemme know if you have other ingredients/methods - I'd love to know!
Not a raw fish fan? Cook the shrimp beforehand instead:
Simply combine water and ¼ cup pink salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.