Ceviche de Camaron Shrimp Lime

Rinse the raw shrimp under cold water and pat them completely dry. Cut each shrimp into 2-3 bite-sized pieces, depending on their size. Place the cut shrimp into a non-reactive bowl.

Pour the fresh lime juice over the shrimp, ensuring all pieces are fully submerged. Stir gently to coat. Cover the bowl and refrigerate for 20-30 minutes, or until the shrimp turn opaque and pink, indicating they are cooked by the acid. Stir occasionally.

While the shrimp are marinating, finely dice the red onion, tomatoes, and cucumber. Mince the jalapeno pepper and chop the fresh cilantro. Place these prepared vegetables into a large mixing bowl.

Once the shrimp are fully marinated, drain off about half of the lime juice from the shrimp bowl. Add the marinated shrimp and remaining lime juice to the bowl with the diced vegetables. Stir gently to combine all ingredients thoroughly.

Season the ceviche with salt and black pepper to taste. Mix well. For best flavor, cover the bowl and refrigerate for another 10-15 minutes to allow the flavors to meld together. This extra chilling step is crucial.

Just before serving, gently fold in the diced avocado. Serve the fresh ceviche immediately with tostadas, tortilla chips, or as a light appetizer. Garnish with extra cilantro if desired.