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If using frozen shrimp, add it to medium bowl and
cover with warm tap water. Let thaw 10 minutes.
In meanwhile squeeze juice from limes and add to
large mixing bowl. Please do not use bottled
juice.
Drain shrimp and give it a gentle squeeze. Dice
it and add to the bowl with lime juice.
Marinate cooked shrimp for 15 minutes, raw shrimp
for 1.5 hours or until opaque and pink. Acid will
cook the shrimp.
While shrimp is marinating, dice tomato, avocado,
red onion, cilantro and jalapeno and add to
another bowl. Refrigerate if making ceviche from
raw shrimp. I also recommend dicing avocado right
before combining shrimp with veggies to avoid
brown avocado.
Add vegetables to the bowl with shrimp, stir and
add salt and pepper to taste. Remember tortilla
chips are salty.
Serve cold with chips, on a tostada or even in
tacos.
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