Shrimp Ceviche

🔥 Prep

• Peel and devein the 500 g shrimp, then cut into bite-sized pieces.
• Measure out 200 ml lime juice and set aside.
• Dice the 1 cucumber into small cubes.
• Dice the 2 tomatoes into small cubes.
• Finely chop the 0.5 red onion.
• Roughly chop the 0.25 cup cilantro.

🔥 Cook

• 1. Place the 500 g shrimp in a non-reactive bowl and pour the 200 ml lime juice over it, ensuring the shrimp is completely covered; let it sit at room temperature for 15 minutes, stirring occasionally (stir every 5 minutes).
• 2. After the shrimp has turned opaque, add the diced cucumber, diced tomatoes, chopped red onion, and chopped cilantro to the bowl; gently toss the mixture to combine.
• 3. Season the ceviche with salt and pepper to taste (optional) and let it rest for an additional 5 minutes at room temperature to allow flavors to meld.
• 4. Serve immediately chilled or at cool temperature.

🔥 Serve

• Serve the shrimp ceviche chilled in individual glasses or on a bed of lettuce.
• Accompany with tortilla chips, tostadas, or sliced avocado.
• Garnish with extra cilantro leaves and a lime wedge.