Shrimp Ceviche

There are two ways you can prepare the shrimp. This recipe uses fresh wild caught raw shrimp that is essentially “cooked” in the acid from the lime and lemon juices.
If you’re not comfortable using raw shrimp, you can poach the shrimp first, just be sure to slightly undercook them, otherwise the citrus will overcook them as they marinate.
Cut the shrimp in small pieces no larger than ½ inch each. Add the shrimp, jalapeño pepper, red onion, red bell pepper, garlic, cilantro and salt to a shallow bowl.
Pour the lime juice and half the lemon juice over the top and toss to combine. Cover and allow to marinate in the fridge for 4 hours or until the shrimp are pink and opaque.
Strain the juice, discard half and pour the other half into a mixing cup. Add in the remaining lemon juice and olive oil, then whisk to combine.
In the bowl with the shrimp, add in the cucumber, cherry tomatoes and avocado.
Pour the lemon/lime juice mixture over the top and gently toss to combine and serve in lettuce cups, over a salad or with your favorite tortilla chips, lettuce cups or tortillas.