Shrimp Ceviche

Shrimp Ceviche (Fresh & Zesty)

Ingredients:

• 2 lbs raw shrimp, peeled and deveined
• 1 cup fresh lime juice (about 8–10 limes)
• 1/2 cup lemon juice (optional for extra tang)
• 1 cup diced tomatoes
• 1/2 cup red onion, finely chopped
• 1 cup cucumber, diced
• 1–2 jalapeños, finely chopped (adjust to taste)
• 1/2 cup fresh cilantro, chopped
• 1 avocado, diced
• Salt and black pepper to taste
• Optional: a splash of tomato juice or Clamato for extra flavor

Instructions:

1. Cook the shrimp (optional but recommended):
   Bring water to a boil, add shrimp, and cook for 2–3 minutes until pink. Drain and cool.
   (Some traditional versions “cook” shrimp only in lime juice, but pre-cooking is safer.)
2. Chop the shrimp:
   Cut shrimp into bite-sized pieces and place in a large bowl.
3. Marinate:
   Pour lime juice (and lemon juice if using) over the shrimp. Let it sit in the fridge for 20–30 minutes so it absorbs the flavor.
4. Add vegetables:
   Mix in tomatoes, onion, cucumber, jalapeños, and cilantro.
5. Season:
   Add salt and pepper to taste. If you like it more saucy (like in the image), add a bit of tomato juice.
6. Finish with avocado:
   Gently fold in diced avocado right before serving.
7. Chill & serve:
   Refrigerate for another 15–30 minutes. Serve cold.

 Serving Ideas:

• With tortilla chips
• On tostadas
• With crackers
• Or just as a refreshing seafood bowl