Let’s dive into some fresh ceviche vibes! Toss the chopped shrimp into a big bowl—pour the lime juice over it ‘til it’s swimming. That citrus is gonna “cook” the shrimp—give it a stir and let it chill in the fridge for 30 minutes.
Check the shrimp after 20-30 minutes—when it’s pink and opaque, it’s ready! The lime’s worked its magic—drain off most of the juice, but save a splash for flavor. Smells like the beach already!
Add the diced tomato, red onion, jalapeño, and cilantro—toss it all together. The colors are popping—red, green, white—so pretty! Sprinkle in some salt—taste it and tweak ‘til it’s just right.
Gently fold in the avocado—keep those creamy chunks intact. It’s like little treasures in every bite! Give it one last mix—light and easy, don’t mash it up.
Let it sit in the fridge for 5-10 minutes—lets the flavors mingle and get happy. Pull it out—look at that fresh, zesty goodness!
Serve it up cold—spoon it into bowls or pile it onto tortilla chips if you’ve got ‘em. Perfect for a hot day, a party, or just a light bite—this is crisp, tangy, and oh-so-refreshing. Dig in and feel the coastal breeze!