A refreshing shrimp ceviche made with shrimp, jalapeños, lime juice, and topped with avocados. Adjust the spiciness by choosing different peppers. This dish is best served chilled and can be enjoyed with your choice of crackers or chips.
1: Roughly chop jalapeños and cilantro.
2: Measure out 1 cup of fresh squeeze lime juice.
3: Blend together jalapeños, cilantro, and half of your lime juice, then set aside.
4: Peel, devein, and cut your shrimp into bite-size pieces.
5: In a mixing bowl, combine shrimp, diced purple onion, cilantro, jalapeño and lime mixture, and the rest of your lime juice.
6: Add 1/2 tsp salt and 1 TBSP tajin into your shrimp (adjust to taste).
7: Cover and refrigerate for at least 30 minutes or until shrimp turns pink.
8: Meanwhile, de-seed and chop 3-4 Roma tomatoes.
9: Once shrimp turns pink, add the chopped Roma tomatoes.
10: Enjoy with crackers or chips of your choice, topped with avocados.
