Add all of the prepared veggies to a large non reactive (plastic or glass) bowl. Set aside.
Peel and devein the shrimp. Chop them into bite-sized pieces (½ or ⅓). Add to a large bowl.
Squeeze the lemon and lime juice over the shrimp(or other seafood). Add enough citrus juice to cover completely.
Let the ceviche sit at room temperature for about 30 minutes or so. When the ceviche is done cooking you will see that the shrimp have turned pink and the fish will have a firmer texture.
Use a slotted spoon to remove the seafood from the acid and place it in the bowl of prepared veggies. Toss to combine all of the ingredients. Add fresh diced avocado and clamato, if desired.
Enjoy with tortilla chips or plantain chips and some hot sauce.
RECIPE TIPS
Fresh tomatoes. I like ripe Roma tomatoes for this recipe. Deseed the tomatoes and dice them.
Onion. Red onion adds great flavor and color to this ceviche recipe. Quarter an onion and then slice on a quarter of it as thin as possible. You'll want about a quarter of a cup.
Garlic. Use two to three cloves of garlic, minced or pressed.
Cilantro. Finely minced cilantro adds flavor and color to ceviche. Use two to three tablespoons.
Chilies. Use two to three serrano peppers or jalapeño peppers depending on how much heat you like.
Lemon and lime juice. You'll need about 1 cup of citrus juice. You can use any combination of lemon and lime juice.
Seafood. This recipe calls for one pound of seafood. I used shrimp. But you can use a mixture of fish, shrimp, and other seafood in this recipe.