Ingredients

• 1 lb raw or cooked Shrimp peeled, deveined & tails off

• 3/4 cup Fresh Lime Juice (6 large Limes)

• 1 large Tomato, diced

• 1 large Avocado, diced

• 1/2 cup Red Onion, minced

• 1/2 cup Cilantro, minced

• 1 Jalapeno, seeded & diced

• Salt and pepper to taste  

Instructions

1. If using frozen shrimp, add it to a medium bowl and cover with warm tap water. Let thaw for 10 minutes.

2. In the meanwhile, squeeze juice from limes and add to a large bowl. Do not use bottled juice.

3. Drain shrimp and give it a gentle squeeze. Dice it and add to the bowl with lime juice.

4. Marinate: Cooked shrimp for 15 minutes; raw shrimp for 1.5 hours or until opaque and pink. Acid will "cook" the shrimp.

5. While shrimp is marinating, dice tomato, avocado, red onion, cilantro, and jalapeno and add to another bowl. Refrigerate if making ceviche with raw shrimp.  Dice the avocado right before combining shrimp with veggies to avoid brown avocado.

6. Add vegetables to the bowl with shrimp, stir, and add salt and pepper to taste.  

7. Serve cold with chips, on a tostada, and even in tacos.  Refrigerate covered for up to 2 days. Do not freeze.