# What You Need:
→ Seafood
01 - 1 lb medium shrimp, peeled and deveined (fresh or thawed)
→ Marinade
02 - 1/2 cup fresh lime juice (from 4–5 limes)
03 - 1/4 cup fresh lemon juice (from 2 lemons)
04 - 1/4 cup fresh orange juice (from 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 teaspoon sea salt, or to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - 1 tablespoon extra-virgin olive oil
→ To Serve
14 - Tortilla chips or tostadas (optional)
15 - Lime wedges
# How to Cook:
01 - Bring a pot of salted water to a boil. Add shrimp and cook for 1 to 2 minutes until pink and opaque. Drain and transfer immediately to an ice bath. 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 to 30 minutes to marinate and gently cook.
03 - Add diced onion, cherry tomatoes, cucumber, jalapeño (if using), and chopped cilantro to the marinated shrimp. Toss gently to combine.
04 - Stir in sea salt, black pepper, and extra-virgin olive oil. Mix thoroughly.
05 - Just before serving, gently fold in diced avocado. Taste and adjust seasoning if necessary.
06 - Serve the ceviche chilled in small bowls or glasses, garnished with extra cilantro and lime wedges. Optionally accompany with tortilla chips or tostadas.
