Ceviche de Camaron Shrimp Lime

Clean, peel, devein, and remove tails from the raw shrimp. Rinse thoroughly under cold water and pat dry with paper towels. Cut the shrimp into small, bite-sized pieces, roughly 1/2 inch, for even 'cooking' and easier serving.

Place the chopped shrimp in a non-reactive bowl (glass or ceramic). Squeeze the juice from all the fresh limes directly over the shrimp, ensuring it is fully submerged. Stir gently to coat. Cover the bowl and refrigerate for at least 20-30 minutes, or until the shrimp turns opaque and pink throughout, indicating it has 'cooked' in the acid. Stir occasionally to ensure even marination.

While the shrimp marinates, prepare your vegetables. Finely dice the Roma tomatoes (removing seeds helps reduce excess moisture), red onion, and cucumber (if using). Finely mince the serrano peppers; remove seeds and veins for a milder heat, or leave some for more spice. Chop the fresh cilantro.

Once the shrimp is opaque, gently drain about half to three-quarters of the excess lime juice from the bowl, leaving enough to keep the mixture moist but not soupy. Add the diced tomatoes, red onion, cucumber, minced serrano peppers, and chopped cilantro to the shrimp.

Stir all the ingredients together thoroughly to combine. Season generously with salt and freshly ground black pepper to taste. Mix well. For optimal flavor, cover the bowl and refrigerate for another 15-20 minutes to allow the flavors to meld and deepen.

Taste and adjust seasoning if necessary. Serve the Ceviche de Camaron chilled, traditionally piled high on crispy tostadas or alongside saltine crackers (galletas saladas). Garnish each serving with fresh diced avocado just before eating. Offer your favorite Mexican hot sauce on the side for those who prefer an extra kick.