Peruvian Shrimp Ceviche Dish (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 lb shrimp, peeled and deveined
02 - 1 cup cherry tomatoes, cut into halves
03 - ¾ cup diced cucumber
04 - ½ cup red onions
05 - 1 avocado, diced
06 - 1 jalapeno, minced
07 - ½ cup chopped cilantro

→ Dressing

08 - ¼ cup lime juice
09 - 1/3 cup fresh orange juice
10 - ½ teaspoon salt

→ Optional Serving

11 - Tortilla chips

# Instructions:

01 - Gather all the fresh ingredients for the shrimp ceviche.
02 - Boil a pot of salted water to high heat. Turn off the heat and cook the shrimp until they turn pink. Drain and cool the shrimp.
03 - Place cooled shrimp, cherry tomatoes, cucumber, red onions, avocado, jalapeno, and cilantro into a bowl.
04 - Season with lime juice, orange juice, and salt. Toss the mixture until everything is evenly coated.
05 - Cover the bowl and refrigerate for 45 minutes to an hour.
06 - Plate the shrimp ceviche with tortilla chips and enjoy.

# Notes:

01 - Classic ceviche uses raw shrimp, but ensure they are the freshest to avoid contamination.
02 - Large shrimp can be cut into smaller pieces for ease of eating.
03 - If using frozen shrimp, defrost and cook them before preparing the ceviche.
04 - Let the ceviche marinate for 45 minutes to 1 hour for optimal flavor.
05 - Prepare ceviche up to 8 hours in advance, but add avocado right before serving to prevent browning.
06 - Shrimp ceviche is best enjoyed fresh and not recommended for freezing.

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