Baja California Shrimp Ceviche

Ingredients

• 1 pound Raw shrimp, peeled and deveined
• 1 cup Fresh lime juice
• 3 medium Roma tomatoes, diced
• 0.5 cup Red onion, finely diced
• 2 peppers Serrano peppers, minced
• 1 cup Cucumber, peeled and diced
• 0.5 cup Fresh cilantro, chopped
• 0.25 cup Clam juice
• 1 large Avocado, cubed
• 1 to taste Salt and black pepper

Instructions

1. 1

   Cut the raw shrimp into 1/2-inch pieces and place them in a large glass or ceramic bowl.

2. 2

   Pour the lime juice over the shrimp, ensuring they are completely submerged, and refrigerate for 30-45 minutes until the shrimp turn pink and opaque.

3. 3

   Drain about half of the excess lime juice from the bowl once the shrimp are 'cooked' by the acidity.

4. 4

   Add the diced tomatoes, red onion, serrano peppers, and cucumber to the bowl with the shrimp.

5. 5

   Stir in the clam juice and chopped cilantro, mixing gently to combine all flavors.

6. 6

   Season the mixture with salt and black pepper according to your preference.

7. 7

   Carefully fold in the cubed avocado just before serving to prevent it from mashing.

8. 8

   Serve chilled with salty tortilla chips or on crispy tostadas.