Ceviche de Camaron Shrimp Lime

Wash and pat dry the peeled and deveined shrimp. Chop the shrimp into approximately 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, ensuring the shrimp is fully submerged. Stir gently. Cover the bowl and refrigerate for at least 20-30 minutes, or until the shrimp turns opaque and pink, indicating it is cooked by the acidity.

While the shrimp is marinating, finely dice the red onion, tomatoes, and mince the serrano peppers. If you prefer less heat, make sure to remove the seeds and membranes from the serrano peppers.

Once the shrimp is cooked, drain off about half of the lime juice from the bowl. Add the diced red onion, tomatoes, minced serrano peppers, and chopped fresh cilantro to the shrimp mixture. Stir everything gently to combine.

Season the ceviche with salt and black pepper to taste. Taste and adjust seasonings as needed. Cover the bowl again and refrigerate for another 10-15 minutes to allow the flavors to meld and to ensure it is thoroughly chilled.

Just before serving, gently fold in the diced avocado. Serve the fresh Ceviche de Camaron immediately with crispy tostadas or your favorite tortilla chips. Garnish with an extra sprinkle of cilantro if desired.