STEP 1 – Preparation:

Clean and Prepare Ingredients:

• Thoroughly clean and devein the 2 lbs of raw jumbo shrimp. Pat them dry and chop them into bite-sized pieces.
• Finely dice the 2 small red onions, 4 vine-ripened tomatoes, 2 red pimiento peppers, and 1 green bell pepper.
• Thinly slice the 6 cloves of garlic and finely chop the bunch of cilantro after rinsing it thoroughly.

Juice Preparation:

• Extract the juice from the 12 freshly plucked limes or measure 1 cup of hand-squeezed lime juice. Set aside.

STEP 2 – Making the Ceviche:

Marinating the Shrimp:

• In a non-reactive bowl, place the chopped shrimp.
• Pour the lime juice over the shrimp, ensuring it’s completely covered. Cover the bowl and refrigerate for about 30-45 minutes until the shrimp turns opaque and “cooked” in the acid.

Combining Ingredients:

• Once the shrimp has marinated, drain off the excess lime juice.
• In a separate mixing bowl, combine the marinated shrimp with the diced onions, tomatoes, pimiento peppers, green bell pepper, sliced garlic, and finely chopped cilantro.

Seasoning the Ceviche:

• Add in the 1/2 cup of light olive oil and 4 tablespoons of artisanal ketchup.
• Season with Himalayan pink salt and freshly ground black peppercorns to taste. Start with a pinch of each and adjust according to your preferences.

Mixing and Chilling:

• Gently fold all the ingredients together until well combined, ensuring the shrimp and vegetables are evenly coated with the seasoning.
• Cover the bowl and refrigerate the ceviche for at least 30 minutes to allow the flavors to meld together.

Serving:

• Once chilled, give the ceviche a final stir.
• Serve the Puerto Rican Shrimp Ceviche chilled in individual bowls or martini glasses, garnishing with extra cilantro leaves or a lime wedge for an added touch.