INSTRUCTIONS
1. Peel & devein your shrimp. Take the shells off (buying them shells on is going to give you more flavor!) and devein each shrimp with a small, sharp knife.
2. Cut your shrimp into chunky bits, about 6-8 pieces per shrimp and place in a medium sized bowl.
3. Make your lime juice - lime juice MUST be freshly squeezed to make ceviche properly. With your citrus squeezer, juice 8 limes into a measuring cup. You want 3/4 cup of juice, but more is OK.
4. Pour lime juice over raw shrimp, cover, and chill in your refrigerator for 1.5 hours. This will cook the shrimp completely.
5. Prep your jalapeño. Put on gloves so you don’t get “spicy fingers” and burn your eyes or anything else precious. Remove seeds with your knife and dice the jalapeño into little pieces.
6. Prep your red onion. Peel the skin off and dice.
7. Prep your cucumber. Dice into small bits.
8. Prep your tomato. Dice into small pieces, and then lay them openly on your cutting board. Soak up all of the juice from the tomato by placing paper towels on top of the tomatoes. Do this a couple of times. (see video)
9. Prep your cilantro. Choppy chop.
10. Once the shrimp is ready (it will be pink), remove it from your fridge and add in all the prepped ingredients.
11. Prep your avocado. Slice open, remove seed, and cut into cubes or small chunks. Add to ceviche.
12. Season with S&P to taste.
13. Serve with fresh tortilla chips and enjoy poolside with loved ones!