Jumpin Shrimp Ceviche

This recipe became my craving while I heard the waves crashing on the beach of San Diego. The smell of salt water in the air and sun on my face, made my mind drift off to a fresh and flavorful ceviche. It became apparent after a day of swimming and surfing, my stomach needed to be satisfied. The boardwalk of Pacific Beach is full of amazing ceviche recipes, and this is my best attempt to the shrimp ceviche I had that afternoon.

Begin with placing the shrimp in a shallow glass bowl and covering with the lime juice. 'Cook' the shrimp for 4 hours, or until they turn pink. I prefer to place the bowl in the fridge and prepare the other ingredients while the shrimp cook.

Add the tomatoes, onion, jalapenos, cucumber, in a large plastic bowl. The ceviche is best when it sits in a non-reactive bowl. Remove the shrimp from the lime juice and dice to your preferred size. Add the shrimp to the vegetables, and mix the remaining lime juice marinade to the ceviche. Top with cilantro, salt, and pepper to preferred taste.

Ingredients:
1 lb. peeled and deveined shrimp
1 cup lime juice (about 3-4 limes)
1/2 white onion - diced
6 tomatoes - seeded and diced
1 jalapeno pepper - seeded and minced
2 avocados - diced (see my how to video here)
1/2 chopped cucumber
2 tbsp. cilantro or to taste
Salt and Pepper

Begin with placing the shrimp in a shallow glass bowl and covering with the lime juice. 'Cook' the shrimp for 4 hours, or until they turn pink. Add the tomatoes, onion, jalapenos, cucumber, in a large plastic bowl. The ceviche is best when it sits in a non-reactive bowl. Remove the shrimp from the lime juice and dice to your preferred size. Add the shrimp to the vegetables, and mix the remaining lime juice marinade to the ceviche. Top with cilantro, salt, and pepper to preferred taste.