Ceviche de Camaron (Mexican Shrimp Ceviche)

Blanch the Shrimp

1. Skip to marinating if you do not want to blanch the shrimp first.
2. If frozen, defrost the shrimp by placing it in a big bowl of cold water or under cold, running water until defrosted.
3. Fill a medium pot ¾ of the way with water. Bring to a boil.
4. Fill a medium mixing bowl with ice water.
5. Add the shrimp to the water and boil for 2 minutes. Immediately remove the shrimp and place in the bowl of ice water.

Marinate the Shrimp

1. Place the lime juice in a large glass bowl. Add the shrimp and be sure they are all covered in the lime juice.
2. Cover the bowl with plastic wrap and marinate in the fridge for 30 minutes if raw, or 15 minutes if blanched. After the 30 minutes, drain the shrimp, keeping only 2-3 tablespoons of the juice in the container.

Assemble

1. Cut the shrimp into small pieces.
2. Add the diced tomato, jalapeño, onion and cilantro to the shrimp.
3. Mix together and coat all of the vegetables with the few leftover tablespoons of lime juice.
4. Season with salt and pepper.
5. Serve on tostadas and topped with slices of avocado or in a bowl with a side of saltine crackers.