Step 1

Prepare the Onion: Dice half of a white onion and place it in a small bowl. Pour the fresh lime juice over the onion until it’s fully coveredAdd a pinch of salt and pepper.

Step 2

Cut the cooked shrimp in smaller pieces

Step 3

Add shrimp to the onion, stir all together, and let it marinate in the fridge while you prepare the rest of the ingredients. This helps the shrimp to infuse with the lime juice and onion flavor.

Step 4

Prepare the Vegetables: While the onion marinates, dice the tomatoes, serrano peppers, peel and seed the cucumber, then chop it along with the cilantro. Set everything aside.

Step 5

Mix the Ceviche: In a large bowl, combine the thawed cooked shrimp with the marinated onion (including the lime juice), tomatoes, serrano peppers, and cilantro. If you like, add 1/4 cup of Clamato juice to give it a tangy kick. Season with salt and pepper to taste.

Step 6

Add the Avocado: If using avocado, gently fold in the diced avocado at the end, being careful not to mash it. This ensures that the avocado stays creamy and doesn’t get too soft.

Step 7

Serve: Serve the shrimp ceviche immediately on tostadas or with saltine crackers. I love spreading a layer of avocado on the tostada first, then topping it with the ceviche. It’s truly a delicious combination, perfect for a hot summer day.