# What You'll Need:
→ Seafood
01 - 1 lb medium shrimp, peeled and deveined (fresh or thawed)
→ Marinade
02 - 1/2 cup fresh lime juice (about 4–5 limes)
03 - 1/4 cup fresh lemon juice (about 2 lemons)
04 - 1/4 cup fresh orange juice (about 1 orange)
→ Vegetables & Fruits
05 - 1 small red onion, finely diced
06 - 1 cup cherry tomatoes, quartered
07 - 1 small cucumber, peeled, seeded, and diced
08 - 1 jalapeño pepper, seeded and finely chopped (optional)
09 - 1 ripe avocado, diced
10 - 1/2 cup fresh cilantro, chopped
→ Seasoning
11 - 1/2 tsp sea salt, or to taste
12 - 1/4 tsp freshly ground black pepper
13 - 1 tbsp extra-virgin olive oil
→ To Serve
14 - Tortilla chips or tostadas (optional)
15 - Lime wedges
# How to Make It:
01 - Bring a pot of salted water to a boil. Add shrimp and cook for 1–2 minutes until pink and opaque. Drain and transfer to an ice bath to halt cooking. Drain again, pat dry, and cut into 1/2-inch pieces. If using pre-cooked shrimp, chop directly.
02 - Combine shrimp with lime, lemon, and orange juices in a large glass or ceramic bowl. Stir well, cover, and refrigerate for 20–30 minutes to allow citrus to cook and flavor the shrimp.
03 - Incorporate diced red onion, quartered cherry tomatoes, diced cucumber, chopped jalapeño (if using), and chopped cilantro into the marinated shrimp. Toss gently to combine evenly.
04 - Add sea salt, freshly ground black pepper, and extra-virgin olive oil. Mix thoroughly to distribute seasoning.
05 - Fold in the diced avocado gently just before serving. Adjust seasoning to taste if needed.
06 - Portion ceviche into small bowls or glasses. Garnish with additional cilantro and lime wedges. Serve with tortilla chips or tostadas if desired.
