Shrimp Ceviche with Avocado

Peel and chop the cooked shrimp into bite-sized pieces. Dice the avocado and tomato, finely chop the red onion and cilantro, and mince the jalapeño if using.

Place the shrimp in a large mixing bowl and pour the fresh lime juice over the top. Stir well to coat every piece. Let the shrimp marinate in the refrigerator for about 30 minutes so the citrus flavors can fully develop

Drain off a small amount of excess lime juice if desired. Add the diced tomato, red onion, cilantro, jalapeño, salt, and black pepper. Gently stir until evenly combined. Fold in the diced avocado last to keep it from breaking apart.

For the freshest flavor, refrigerate the ceviche for another 10 minutes before serving. Garnish with extra cilantro and lime wedges. Serve chilled with tortilla chips, tostadas, lettuce cups, or sliced cucumber.