Ceviche de Camaron Shrimp Lime

Rinse the raw shrimp thoroughly under cold water. Pat them dry with paper towels. Dice the shrimp into 1/2-inch pieces. Place the diced shrimp in a non-reactive bowl, such as glass or ceramic.

Pour the fresh lime juice over the diced shrimp, ensuring all pieces are submerged. Stir gently to coat. Cover the bowl and refrigerate for at least 30 minutes, or until the shrimp turn opaque and pink, indicating they are 'cooked' by the acid. For larger shrimp, this may take up to 45 minutes.

While the shrimp are marinating, finely dice the red onion, tomatoes, and cucumber. Mince the serrano peppers. Chop the fresh cilantro. Set all these prepared vegetables aside in separate bowls.

Once the shrimp are fully 'cooked' by the lime juice, drain off about half of the excess lime juice from the bowl. Add the diced red onion, tomatoes, serrano peppers, cilantro, and cucumber to the shrimp. Stir gently to combine all the ingredients.

Season the ceviche generously with salt and black pepper to taste. Mix well to ensure the seasonings are evenly distributed. Cover the bowl and refrigerate for another 15-20 minutes to allow the flavors to meld together and for the ceviche to chill thoroughly.

Just before serving, gently fold in the diced avocado if desired. Serve the Ceviche de Camaron chilled in individual bowls or on a platter, accompanied by crispy tostadas or tortilla chips. Garnish with an extra sprig of cilantro or a lime wedge.