Ceviche de Camaron Shrimp Lime

Rinse the peeled and deveined shrimp under cold water. Pat them completely dry with paper towels. Cut the shrimp into small, bite-sized pieces, about 1/2 inch.

Place the chopped shrimp in a non-reactive bowl. Pour the fresh lime juice over the shrimp, ensuring it is fully submerged. Stir gently. Cover the bowl and refrigerate for 30 minutes, or until the shrimp turn opaque pink, indicating they are cooked by the acid.

While the shrimp marinates, finely dice the red onion, tomatoes, and cucumber. Mince the serrano pepper. Chop the fresh cilantro.

Once the shrimp is opaque, gently drain about half of the excess lime juice from the bowl. Add the diced red onion, tomatoes, cucumber, minced serrano pepper, and chopped cilantro to the shrimp. Stir everything together gently to combine.

Season the ceviche with salt to taste. Stir again. Cover the bowl and refrigerate for another 5-10 minutes to allow the flavors to meld.

Just before serving, gently fold in the diced avocado. Serve the ceviche immediately with crispy tostadas or tortilla chips. Enjoy this refreshing Mexican delight!