Shrimp Ceviche

In a glass bowl, combine 1 pound of peeled and deveined shrimp with the juice of 6-8 limes (about 3/4 cup). Ensure the shrimp is fully submerged in the lime juice. Cover and refrigerate for at least 30 minutes, or until the shrimp turns pink and opaque, indicating it's 'cooked' by the acid.

While the shrimp is marinating, finely dice 1/2 medium red onion, 2 medium tomatoes, 1 jalapeño (remove seeds for less heat), and 1 avocado. Chop 1/2 cup of fresh cilantro.

Once the shrimp is 'cooked', drain the lime juice. In a medium bowl, combine the shrimp with the diced red onion, tomatoes, jalapeño, avocado, and cilantro. Gently mix everything together.

Season the ceviche with 1/2 teaspoon of sea salt and a pinch of black pepper, or according to your taste. Add a splash of olive oil, and mix well.

Serve immediately with tortilla chips, tostadas, or saltine crackers. Garnish with extra cilantro or avocado slices if desired. Enjoy!