Cut the shrimp into 1/4 inch pieces and transfer to a large mixing bowl.
Pour in lime juice and lemon juice. Cover and let marinate 30 minutes.
Stir in cilantro, red onion, tomato, and avocado. Season with a pinch of salt, or to taste. Serve chilled.
Video
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Notes
Add some crunch, with 1 cup of diced cucumber, if desired.Bring the heat in your ceviche by adding up to 1 whole minced jalapeno.Want to use raw shrimp and allow the citrus to do all the cooking? Use one pound of high-quality peeled and deveined shrimp (see page 160 for instructions on preparing raw shrimp). Cut the shrimp into small pieces as directed in step 1. Double the amount of lemon and lime juice called for in the recipe above so that you have a total of 1 cup. Pour over the diced raw shrimp in one bowl and let it marinate in the fridge, covered, for 60 to 90 minutes, or until the shrimp is pink and opaque. Then mix it with the remaining ingredients and chill until ready to serve.