1 pound of pre-cooked (51/60) shrimp. Buy here.
3 cups of chopped and seeded tomatoes
3/4 cups of red onions chopped into small pieces
1/4 cup fresh chopped cilantro
3 cloves of very finely minced garlic
1 tsp kosher salt, more to taste
1/4 tsp black pepper, more to taste
6-8 juice of limes to taste
1 tbsp of olive oil
1-2 fresh serrano or jalepeno, seeded and finely chopped
1 diced avocado, optional
1 cup diced cucumber, optional
tortilla chips, optional
1. Defrost 1 pound of shrimp overnight. If pressed for time, remove 1 pound of shrimp from bag and place in ziploc bag. Submerge bag of shrimp in cold water, placing a plate or lid over to ensure it's completely submerged. Let sit for about 15-20 minutes, until completely thawed.
2. Chop shrimp into 1/2 inch pieces and throw into a large bowl. Add tomatoes, red onions, cilantro, garlic, lime juice, salt, pepper, serrano pepper or jalenpeno pepper, oil, and optional cucumbers. Cover and refrigerate for 2 hours.
3. Dice the avocado before serving, and gently toss into ceviche. Add more salt and pepper to taste if needed. Serve with tortilla chips. Enjoy!
If making the ceviche with fish, dice into 1/2 inch cubes and the citrus mix will cook the fish being marinaded. The longer you marinate, the firmer and more "cooked" it will become.