Ceviche de Camaron Shrimp Lime

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

Pour the fresh lime juice over the chopped shrimp. Ensure the shrimp is fully submerged. Stir gently, cover the bowl, and refrigerate for 30-35 minutes. The shrimp will turn opaque pink, indicating it has 'cooked' in the acid.

While the shrimp is marinating, finely dice the red onion, tomatoes, and cucumber. Mince the serrano pepper and chop the fresh cilantro. Combine all these prepared vegetables in a separate bowl.

Once the shrimp is opaque, drain about half of the lime juice from the bowl, leaving some for flavor. Add the prepared diced vegetables and cilantro to the shrimp. Gently mix everything together.

Season the ceviche generously with salt and black pepper to taste. Stir again to ensure all flavors are well combined. For best results, cover and refrigerate for another 10-15 minutes to allow the flavors to meld.

Before serving, gently fold in the diced avocado if desired. Serve the authentic Mexican shrimp ceviche immediately in chilled bowls with crispy tostadas or tortilla chips on the side. Garnish with an extra sprig of cilantro or a lime wedge.