📖 Instructions

1. Blanch the Shrimp: Bring a pot of salted water to a boil. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Don't overcook them, or they'll become rubbery. Drain immediately and plunge into an ice bath to stop the cooking process. Once cooled, peel and devein the shrimp. Pat them dry with paper towels. Why blanching? It ensures the shrimp are tender and perfectly cooked without getting that weird, tough texture nobody likes.
2. Prepare the Passion Fruit Pulp: Halve the passion fruits and scoop out the pulp with seeds into a bowl. If you prefer a smoother ceviche, you can strain the pulp through a sieve to remove some of the seeds, but I like the crunch they add!
3. Chop the Vegetables: Finely dice the red onion, bell pepper, and jalapeño (if using). Mince the cilantro. Precision here is key; uniform pieces ensure even flavor distribution and a prettier presentation. I swear, finely diced onions make all the difference – no one wants big chunks of raw onion!
4. Combine Ingredients: In a large bowl, combine the blanched shrimp, passion fruit pulp, diced red onion, bell pepper, jalapeño (if using), and minced cilantro. This is where the magic starts to happen. It's all about bringing together those fresh, vibrant components.
5. Juice the Citrus: Squeeze the juice from the limes and oranges over the mixture. The citrus juice will 'cook' the shrimp, marinating it in all that deliciousness. Make sure the shrimp is fully submerged in the juices. I like to use a citrus juicer; it saves me so much time and gets every last drop of juice!
6. Season Generously: Season with salt and pepper to taste. Don't be shy with the salt; it really brings out the flavors. A little goes a long way, but taste as you go and adjust as needed.
7. Marinate: Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. This allows the flavors to meld together beautifully. The longer it marinates, the more intense the flavors will become. I usually go for about an hour – just enough time for a little nap!
8. Serve: Just before serving, give the ceviche a good stir. Serve chilled in bowls or glasses. Garnish with extra cilantro or a lime wedge. You can serve it with plantain chips, avocado slices, or saltine crackers on the side. Presentation matters! Make it look as good as it tastes.