Ceviche de Camarón

Serves 4

Ingredients

• 1 lb medium shrimp (peeled, deveined, tails off)
• 1 cup fresh lime juice (about 8-10 limes)
• 2 roma tomatoes, diced
• 1 English cucumber, diced
• 1/2 red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 1 garlic clove, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 avocado, diced (for serving)
• to serve tortilla chips or tostadas (for serving)

Instructions

1. 1Bring a medium pot of salted water to a boil. Prepare a large bowl of ice water.
2. 2Add the shrimp to the boiling water and cook for 1-2 minutes until they turn pink and are just cooked through. Do not overcook.
3. 3Immediately drain the shrimp and plunge them into the ice water to stop the cooking. Drain again and pat dry with paper towels.
4. 4Chop the cooled shrimp into 1/2-inch pieces and place in a large non-reactive glass or ceramic bowl.
5. 5Pour the lime juice over the shrimp, making sure they are fully submerged. Cover and refrigerate for 15-20 minutes (the acid will finish 'cooking' the shrimp and firm up the texture).
6. 6While the shrimp marinates, prepare the vegetables: dice the tomatoes, cucumber, and red onion; mince the jalapeño and garlic; chop the cilantro.
7. 7After marinating, drain off half of the lime juice from the shrimp (reserve a little if you like it very saucy).
8. 8Add the diced tomatoes, cucumber, red onion, jalapeño, garlic, cilantro, salt, and black pepper to the shrimp. Gently toss everything together until well combined.
9. 9Taste and adjust seasoning with more salt or lime juice if needed. Cover and refrigerate for an additional 10-15 minutes to let the flavors meld.
10. 10Just before serving, gently fold in the diced avocado to avoid mashing it.
11. 11Serve in individual bowls with tortilla chips or on top of tostadas. Garnish with extra cilantro and lime wedges if desired.