Easy Shrimp Ceviche Recipe (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pound fresh shrimp (raw or pre-cooked), peeled and deveined with tails removed
02 - 3/4 cup freshly squeezed lime juice (about 6 large juicy limes)

→ Fresh Vegetables & Herbs

03 - 1 large ripe tomato, finely diced
04 - 1 large creamy avocado, cut into small cubes
05 - 1/2 cup red onion, finely minced
06 - 1/2 cup fresh cilantro leaves, chopped fine
07 - 1 jalapeño pepper, seeds removed and finely diced

→ Seasonings

08 - Sea salt to taste (approximately 1/2 teaspoon)
09 - Freshly cracked black pepper to taste

# Instructions:

01 - If you're working with frozen shrimp, place them in a medium bowl and cover with warm tap water. Allow about 10 minutes for complete thawing, then drain thoroughly and give them a gentle squeeze to remove excess water. Chop the shrimp into bite-sized pieces.
02 - While the shrimp is thawing, roll your limes on the counter and squeeze out every drop of that fresh, tangy juice into a large mixing bowl. Fresh lime juice is absolutely essential here - no shortcuts with bottled stuff!
03 - Add your chopped shrimp directly into the bowl with the lime juice, making sure every piece gets coated. For pre-cooked shrimp, let them soak up those citrus flavors for just 15 minutes. If using raw shrimp, give them a good hour and a half to 'cook' in the acid until they turn beautifully opaque and pink.
04 - While your shrimp is getting its citrus bath, dice up that gorgeous tomato, cube the avocado (save this step for last to keep it from browning), mince the red onion until it's nice and fine, chop up the cilantro, and carefully dice that jalapeño after removing all the seeds. Combine all these vibrant veggies in a separate bowl and pop it in the fridge if you're using raw shrimp.
05 - Once your shrimp has finished marinating, fold in all those beautiful chopped vegetables. Give everything a gentle stir to combine, then season with salt and pepper. Here's a pro tip: taste it with a tortilla chip first since chips are already salty - you might need less seasoning than you think!
06 - Serve this refreshing ceviche ice-cold alongside crispy tortilla chips, pile it high on crunchy tostadas, or stuff it into soft tacos for a perfect summer meal. The bright, zesty flavors are absolutely irresistible!

# Notes:

01 - Store any leftover ceviche in the refrigerator, covered, for up to 2 days maximum. Never freeze ceviche as it will ruin the texture of the delicate ingredients.
02 - For the best results, dice your avocado right before combining with the shrimp to prevent browning and maintain that beautiful green color.
03 - The acid in the lime juice actually 'cooks' raw shrimp through a process called denaturation, turning the proteins opaque and firm just like heat would.

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