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1
Cure the shrimp in lime juice
30 minutes
Chilled, 4°C (40°F)
Put the cut shrimp in a glass or ceramic bowl — never metal — and pour over the lime juice with half the salt. Stir so every piece is covered, cover the bowl and refrigerate for 30 minutes, stirring once halfway through, until the shrimp turn pink and opaque and feel firm.
Lime juice denatures the shrimp so it looks cooked, but it does not kill bacteria the way heat does — use only very fresh shrimp and keep it cold.
Done when: Shrimp are pink and opaque all the way through and feel firm to the touch.
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2
Dice the vegetables and herbs
10 minutes
No heat (room temperature, about 22°C / 72°F)
While the shrimp cures, seed and finely dice the tomatoes, dice the red onion and jalapeño, and chop the cilantro and mint. Keep the avocado sliced separately until serving.
Seed the tomatoes — the seeds and jelly would water down the ceviche.
Done when: Vegetables are finely and evenly diced; herbs are freshly chopped.
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3
Mix the Central American seasoning
5 minutes
No heat (room temperature, about 22°C / 72°F)
In a small bowl, stir together the soy sauce, Worcestershire sauce, ketchup and the remaining salt. This savoury, slightly sweet seasoning is what makes the Honduran version different from the Peruvian style — it gives the ceviche its pinkish-red colour and its deep, savoury edge.
Taste the seasoning before adding it: it should be salty, tangy and just a little sweet.
Done when: Seasoning is smooth and well mixed, deep red-brown in colour.
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4
Combine and chill
15 minutes
Chilled, 4°C (40°F)
Drain off about half of the lime juice from the cured shrimp, then fold in the seasoning, the diced tomato, red onion and jalapeño, and the chopped cilantro and mint. Stir gently, cover and chill for 15 minutes so the flavours marry. Taste and adjust the salt — the soy sauce already adds salt, so add carefully.
Draining half the lime juice keeps the ceviche from turning watery once the tomatoes release their juices.
Done when: Ceviche is cold, bright and well mixed; the shrimp stay pink and firm.
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5
Serve in glasses with avocado
5 minutes
Serve chilled, 4°C (40°F)
Spoon the ceviche into chilled glasses or small bowls, top each serving with sliced avocado, and serve at once with saltine crackers or tortilla chips on the side.
Serve it cold and eat it the same day — ceviche is at its best within a few hours of making it.
Done when: Ceviche is cold and glossy; avocado is bright green and un-browned.
auto_awesome Finishing Touches & Plating
Serve the ceviche ice-cold in glasses or bowls, topped with avocado, with saltine crackers for scooping. Eat it the same day it is made.
Honduras
45m
