Shrimp Ceviche

Ingredients

• 1.5 lbs raw shrimp, peeled, deveined, and diced small and uniform
• 1 cup fresh lime juice
• 1/2 red onion, diced
• 1 cucumber, diced
• 1 jalapeño, diced
• 1 tomato, diced
• 1/4 cup cilantro, chopped
• salt to taste

Method

1. 1

   Dice the raw shrimp into small, uniform pieces — even dicing like this is essential, since the citrus juice 'cooks' the shrimp through acid instead of heat, and unevenly sized pieces will cook unevenly, leaving some raw in the center.

2. 2

   Submerge the diced shrimp completely in lime juice in a non-reactive bowl and refrigerate.

3. 3

   Let sit 20-30 minutes, stirring occasionally, until the shrimp turns fully opaque and pink all the way through, which means it's 'cooked.'

4. 4

   Drain off most of the lime juice, then toss the shrimp with red onion, cucumber, jalapeño, tomato, and cilantro.

5. 5

   Season with salt and chill until ready to serve.