• Cooking Time: 1-4 hours
• Servings: 3-4
• Preparation Time: 10 mins
• 1/2 pound peeled and deveined raw medium shrimp
• 1/8 cup freshly squeezed lemon juice
• 1/8 cup freshly squeezed lime juice
• 1 medium tomatoes, seeded and chopped
• 1/4 red onion, finely chopped
• 1/2 medium jalapeño, seeded and finely chopped (about 3 tablespoons)
• 1/4 cup chopped fresh cilantro leaves and tender stems
• 1/4 teaspoon kosher salt
• 1 medium avocado
• Tortilla chips, for serving

1. Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes
2. Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours
3. Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tortilla chips, if desired

Because it's light, citrus-y deliciousness