Ceviche de Camaron Shrimp Lime

Rinse the raw shrimp thoroughly under cold water. Pat them dry and chop them into 1/2-inch pieces. Place the chopped shrimp in a non-reactive bowl, such as glass or ceramic.

Pour the freshly squeezed lime juice over the chopped shrimp, ensuring the shrimp are completely submerged. Add a pinch of salt. Stir gently. Cover the bowl and refrigerate for at least 30 minutes, or until the shrimp turn opaque and firm, indicating they are 'cooked' by the acidity.

While the shrimp are marinating, finely dice the red onion, tomatoes, and cucumber. Mince the jalapeño, removing seeds and membranes if you prefer less heat. Chop the fresh cilantro.

Once the shrimp are fully marinated, drain off about half of the lime juice from the bowl. Add the diced red onion, tomatoes, cucumber, jalapeño, and chopped cilantro to the shrimp. Gently mix all the ingredients together.

Season the ceviche with salt and black pepper to taste. Stir well to combine all the flavors. Cover the bowl and refrigerate for another 10-15 minutes to allow the flavors to meld and for the ceviche to get thoroughly chilled.

Just before serving, gently fold in the diced avocado. Serve the fresh Ceviche de Camaron immediately with crispy tostadas or tortilla chips. Garnish with an extra sprig of cilantro if desired. Enjoy this vibrant Mexican delight!