Too Damned Easy Ceviche

     I discovered ceviche at our favorite Mexican restaurant. As you know, I count all of my calories, so I was looking for something that wouldn't break the bank. I found their Ceviche Bowl. It was just vegetables and shrimp with some crackers on the side. I had it and was hooked. I figured there's not much to making it they way they do, so I'd try to make it at home. For the $12 they charged at the restaurant, I can buy enough ingredients to make four! I know that many versions of ceviche use fish that is cooking in the acids of the citrus, but I'm keeping it simple and just parroting what I got in the restaurant. As always, any notes are in blue. 

Too Damned Easy Ceviche

Ingredients

• 12 ounces frozen shrimp, defrosted and tails removed (Don't throw the tails away! Boil them in some water and make yourself some shrimp stock to freeze for another day!)
• 2 avocados, cut into into 3/4" cubes (if you did this without first pitting the avocado and scooping it from the shell, just put everything away and go order a pizza)
• 1/2 large red onion, chopped
• 2 medium roma tomatoes, chopped
• 1 medium cucumber, peeled and diced
• 1 tablespoon lime juice (the stuff from the little plastic lime is fine)
• 2 tablespoons chopped fresh cilantro
• 2 medium jalapenos, diced (if you're a wuss and can't handle the heat, throw the seeds away. If you are a stud like myself, leave them in)
• 1 teaspoon salt (I actually had some pink Himalayan salt on hand and went with that)

Directions

1. Put all ingredients except avocado and salt in a large bowl. Toss to incorporate ingredients (I will not be held responsible for overenthusiastic tossing)
2. Add avocado and sprinkle salt. Lightly toss to incorporate (I held the avocado back because it tends to get mushed up if you toss it too much. Ideally you want the cubes of avocado to remain cube-shaped. This is one of the few times where I actually worry about presentation. To me, ceviche should taste and LOOK clean)
3. Serve up in a small bowl or goblet with nacho chips (or as I've seen in several restaurants, with packs of Saltine crackers)

Good times!