**Instructions:**
1. If using uncooked shrimp: Arrange the raw, peeled, and deveined shrimp in a non-reactive bowl (glass or ceramic). Pour the fresh lime juice over the shrimp, ensuring they are fully submerged. Cover the bowl and refrigerate for 30 minutes to 1 hour, or until the shrimp turn opaque and pink (like cooked shrimp). The acidity of the lime juice “cooks” the shrimp. If using pre-cooked shrimp, you can skip this step and go directly to step 2.
2. In a large mixing bowl, combine the diced red onion, jalapeño, red bell pepper, cilantro, and cucumber.
3. Once the shrimp are “cooked” by the lime juice (or if using pre-cooked shrimp), drain off about half of the lime juice (you can keep more if you like extra liquid in your ceviche). Add the shrimp to the bowl with the vegetables.
4. Gently fold in the diced avocado.
5. Season generously with salt and freshly ground black pepper to taste. Start with a pinch, then taste and adjust as needed.
6. For optimal flavor, cover and refrigerate the ceviche for at least 15-30 minutes before serving. This allows the flavors to meld beautifully.
7. Serve chilled with your favorite tortilla chips, plantain chips, or as a fresh topping for lettuce cups.
**Short Tips:**
* For extra heat, leave some seeds in the jalapeño or add a pinch of red pepper flakes.
* Always use freshly squeezed lime juice; bottled juice won’t provide the same vibrant flavor or “cook” the shrimp effectively.
* Don’t over-marinate the shrimp in lime juice if using uncooked shrimp, or they can become rubbery.
* You can add a dash of orange juice or clamato juice to your ceviche for a slightly different flavor profile.
* For the best texture, add the avocado just before serving to prevent it from browning.
