Shrimp Ceviche with Cucumber and Radish

Ingredients

• 500g large shrimp, peeled and deveined, halved lengthwise
• 1 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1 red onion, thinly sliced
• 2 cucumber, diced
• 1 cup radishes, diced
• 1-2 jalapeños, minced
• 1/4 cup cilantro, chopped
• 1 avocado, sliced (optional garnish)
• salt and pepper

Method

1. Combine lime and lemon juice in a bowl with shrimp; let sit in the refrigerator for 10-12 minutes until shrimp turns opaque.
2. In a separate bowl, combine red onion, cucumber, radishes, jalapeños, and cilantro.
3. Drain excess citrus from shrimp, reserving 2 tbsp of the marinade.
4. Gently fold shrimp into the vegetable mixture and dress with reserved marinade.
5. Season with salt and pepper to taste.
6. Serve immediately in small glasses or bowls, topped with avocado if desired.