1cupfreshly squeezed lime juice, from 4-8 limes, depending on how juicy they are
3ripe plum tomatoes, seeded and diced
2jalapeños, seeded and diced
¼cupdiced red onion
1avocado, peeled, pitted, and diced
Tortilla chips, for serving
Lime wedges, for serving
Bring a pot of water to a boil, stir in about a tablespoon of salt, add the shrimp, then cook for 1 minute. Drain the shrimp then rinse under cold water for a minute to prevent any further cooking. Chop the shrimp into ½-inch pieces, then place in a non-reactive container and cover with the lime juice. Refrigerate and marinate for 10 minutes.
After this time, drain the shrimp from the juice, reserving the lime juice. In a serving bowl, mix the shrimp with the tomatoes, jalapeños, red onion, garlic, cilantro, cumin, oregano, olive oil, and avocado. Stir in the oil, then add some of the reserved lime juice. I start with 3 tablespoons of juice, then taste and adjust seasonings, adding salt to taste and more juice if needed.
Serve immediately with tortilla chips and lime wedges. It can be eaten as a dip or on individual plates with utensils.
South Padre shrimp ceviche | www.homesicktexan.com