INGREDIENTS

• 1 lb shrimp, peeled and deveined
• 1/2 tsp lime zest
• 1/2 cup lime juice (about 4 limes)
• 1 cup tomatoes, chopped
• 1 cup cucumbers, chopped 
• 1/2 cup red onions, chopped
• 1 jalapeno finely chopped and seeded
• ¼ cup cilantro, chopped
• 1/2 tsp sea salt
• 1 garlic clove, minced
• ¼ tsp cumin
• 2 avocados, diced just before serving
• Olive oil for drizzling

DIRECTIONS

1. Put a pot of water on to parboil your shrimp. Prepare a bowl with ice water to place the shrimp in after boiling.
2. Place shrimp into boiling water and cook just until opaque and pink all the way through, about 2-3 minutes. Drain and place the shrimp into the ice water to stop them from cooking further.
3. When the shrimp have cooled, remove them from the ice bath and dry them thoroughly with paper towels.
4. Cut the shrimp into bite-sized pieces and place them into a large bowl and add the remaining ingredients, except the cucumber and avocado.
5. Toss the ingredients and refrigerate until ready to use from 1-3 hours.
6. Just before serving, gently fold in the cucumber, avocado pieces and salt to taste.
7. Once the ceviche is plated, drizzle generously with olive oil.