Traditional coastal style with lime, tomato, onion, and fresh cilantro.
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Cut the raw shrimp into small, bite-sized pieces and place them in a non-reactive glass bowl.
Pour the lime juice over the shrimp, ensuring they are completely submerged.
Cover the bowl and refrigerate for about 30 to 45 minutes until the shrimp turn pink and opaque.
Drain about half of the excess lime juice from the bowl to prevent the dish from being too acidic.
Stir in the diced tomatoes, red onion, cucumber, jalapeƱo, and cilantro.
Season the mixture with salt and black pepper, tossing gently to combine all flavors.
Let the ceviche sit in the refrigerator for an additional 15 minutes to allow the flavors to meld.
Gently fold in the diced avocado just before serving with crispy corn tostadas or tortilla chips.
