Directions:
Chop shrimp into small pieces then combine with lime juice in a large bowl. Mix the shrimp well, and cover and refrigerate the bowl for 1 hour, or until the shrimp have turned pink.
Add the red onion, diced tomato, diced jalapeño, cilantro, salt, and pepper to the bowl and mix well.
Serve the ceviche with tortilla chips and hot sauce, or however you want!
You can also toss in cucumber and avocado and serve (if desired you can strain off some of the juices). It’s delicious with tortilla chips or over tostada shells.
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