David’s Shrimp Ceviche

Place 1 pound of raw shrimp, peeled, deveined, and finely chopped in a glass or non-reactive bowl. Pour 8 limes, juiced, and 1 lemon, juiced, over the shrimp, making sure it’s fully submerged. Cover and refrigerate for 30 minutes to an hour, depending on how well done you’d like your shrimp.

The shrimp is ready when it turns opaque and pink throughout, similar to cooked shrimp. If not fully opaque, let it sit a bit longer, checking every 10 minutes.

While the shrimp marinates, dice 2 Roma tomatoes, finely dice half of a white onion, finely dice 1 jalapeño (seeded and minced), dice half a cucumber, and chop 1/3 cup of cilantro.

Drain off about half the citrus juice from the shrimp (reserve it in case you want to add more later). Add your diced vegetables to the shrimp. Season with 1 teaspoon salt and toss gently to combine.

Let the mixture sit in the fridge for a few minutes to let the flavors meld. Just before serving, gently fold in 1 avocado, diced so it doesn’t turn mushy.

Serve cold with 1 tortilla chip or tostada, for scooping, or in a glass with a spoon.

Pair with a chilled glass of Sauvignon Blanc and enjoy!