Shrimp Ceviche

Ingredients:

• 1 lb of fresh shrimp; shelled, deveined and cut into chunks

• 4 limes; cut in half and juiced

• 1/4 of a red onion; finely diced

• 1 tsp of salt

• 1/2 tsp of Adobo seasoning

• 2 plum tomatoes; deseeded and cubed

• 2 Persian cucumbers; deseeded and cubed

• 2 jalapeno peppers; deseeded and finely diced

• 1 serrano pepper; deseeded and finely diced

• A handful of cilantro; chopped

The best part about this recipe is that it can be made in all one bowl! So, grab a big bowl, big enough for all of your ingredients.

To the bowl, add in your chunks of shrimp. Squeeze or pour your lime juice over your shrimp and using a spoon, toss it together. In ceviche, the lime juice actually cures the fish, slightly “cooking” it.

Toss in your red onion and season with salt and Adobo. Mix again! Technically, you can add your ingredients in in any way but I like to do the red onion first so it has the most time to mellow in the lime juice.

Toss in your tomatoes, cucumbers, jalapenos, and serrano pepper.

Toss everything together, cover the bowl with plastic wrap or a lid and put it in the refrigerator for about an hour to let the flavors come together and the shrimp to cure more.

Pull out your bowl and toss with the cilantro before serving. Make sure to taste it and adjust the seasoning as needed.

Serve with chips or on a tostada!