Instructions

• Bring a small saucepan with about 2 inches of water to a light simmer. Add the 1 pound shrimp (peeled, tails off and deveined) and cook 30–40 seconds, until the shrimp turn pink but are still slightly undercooked.
• Immediately drain the shrimp and run under cold water to stop cooking. Cut the shrimp into bite-sized pieces and transfer to a bowl. Place the bowl of shrimp in the refrigerator to chill while you prepare the rest of the ceviche.
• Heat a dry skillet over medium heat. Add the 1/4 cup peanuts and toast, stirring or turning, for about 1–2 minutes until they are fragrant and slightly darkened. Remove from heat and set aside to cool.
• If you prefer less heat, halve the ?1/2 jalapeño and remove the seeds and ribs now. Place the jalapeño (or half jalapeño with or without seeds/ribs), the ?1inch knob of fresh ginger (peeled), ?2tablespoons minced cilantro, ?2 garlic cloves, the juice from ?3 to 4 limes, and a generous pinch of kosher salt into a food processor.
• Pulse the mixture until mostly smooth and well combined. Taste and adjust heat by adding/removing jalapeño pieces as needed before proceeding.
• Remove the chilled shrimp from the refrigerator and pour the lime-cilantro puree over the shrimp. Stir to coat evenly.
• Add the toasted peanuts, the 2 Persian cucumbers (cut into a small dice), and the 1 small shallot (peeled and diced). Stir gently to combine.
• Let the shrimp sit in the marinade for 5–10 minutes so the lime juice finishes “cooking” the shrimp.
• Taste the ceviche and add more kosher salt if needed. Garnish with a few extra cilantro leaves before serving.