Ceviche de Camaron Shrimp Lime

Rinse the raw shrimp thoroughly under cold water. Pat them dry with paper towels. Finely chop the shrimp into small, bite-sized pieces. Place the chopped shrimp in a non-reactive bowl.

Pour the fresh lime juice over the chopped shrimp, ensuring the shrimp is fully submerged. Stir gently. Cover the bowl and refrigerate for at least 20-30 minutes, or until the shrimp turn opaque and pink, indicating they are "cooked" by the acid.

While the shrimp is marinating, finely dice the red onion, tomatoes, cucumber, and mince the jalapeño or serrano pepper if using. Chop the fresh cilantro.

Once the shrimp is opaque, drain about half of the excess lime juice from the bowl, leaving enough to keep it moist. Add the diced red onion, tomatoes, cucumber, minced jalapeño, and chopped cilantro to the shrimp.

Season the ceviche with salt and black pepper to taste. Gently stir all the ingredients together until well combined. Taste and adjust seasoning as needed.

Cover the bowl again and refrigerate the ceviche for at least 15-20 minutes to allow the flavors to meld and chill thoroughly. Just before serving, gently fold in the diced avocado.

Serve the Ceviche de Camaron immediately with crispy tostadas or tortilla chips. Garnish with an extra sprinkle of cilantro or a lime wedge if desired.