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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
In a glass or non-reactive bowl, combine 4 diced tomatoes, 1 diced cucumber, 1/2 diced yellow onion, 1 sliced green onion, and 2 tbsp chopped cilantro. Sprinkle 0.5 tsp salt over top to draw out liquid.
Watch out
Use a glass or ceramic bowl
acid in lime juice can react with metal containers and leave a metallic flavor
Wash hands and clean surfaces thoroughly after touching raw shrimp to prevent bacterial cross-contamination.
Place 1 lb diced raw shrimp in a flat non-reactive container with 3 cloves minced garlic. Pour 2 cups lime juice over shrimp, ensuring they are fully submerged. Press plastic wrap directly onto the liquid surface to remove air bubbles. Cover and chill in fridge for 1 hour.
Watch out
Shrimp must be completely covered in citrus juice, otherwise unsubmerged parts will remain raw and unevenly cooked.
(Optional) In a small bowl, combine 1 minced habanero pepper with remaining 0.5 cup lime juice. Set aside to serve over individual bowls for extra spicy flavor.
Watch out
Do not touch your face or eyes after cutting habanero peppers as capsaicin causes intense burning.
Remove shrimp container from fridge after 1 hour. Check that shrimp pieces are plump, opaque white/pink, and firm with no rawness remaining. Add 0.5 tsp salt, 0.5 tsp ground cumin, and 1 tsp ground coriander to the lime juice and stir thoroughly to combine.
Watch out
If shrimp is still translucent and soft, return it to the fridge for an extra 30 minutes until fully cured.
Pour the cured shrimp together with all garlic and lime juice into the glass bowl with diced vegetables. Add 0.5 tsp ground jalapeno pepper powder. Toss evenly to combine. Serve chilled with tortilla chips.
Watch out
Mix gently to avoid crushing the diced tomatoes and cucumber.
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