-
Bring about 1 quart of water to boil in a saucepan with a lid.
-
Add some salt and 2 tablespoons of the lime juice.
-
Scoop in the shrimp and let the water just come to a boil. Immediately take the shrimp off the heat and drain the shrimp.
-
Place the shrimp back into the pan without water and let steam, covered for 10 minutes off heat.
-
Spread the shrimp on some paper towels and let cool completely, usually about 20 minutes.
-
When cool, peel (and devein, if desired) the shrimp.
-
In a medium bowl, toss the shrimp with the remaining lime juice, cover, and refrigerate for an hour.
-
After an hour
-
Rinse the red onion in a strainer, shaking off any excess water.
-
Add the onion, ketchup, hot sauce (depending on the heat desired; use 1 or 2 tablespoons), avocado, and optional cucumber. Taste the ceviche and season with salt and pepper. Be careful not to overmix at this point to not break up the avocado.
-
Let sit in the fridge, covered for about 30 minutes or several hours before serving to let the flavors combine.
-
This shrimp ceviche should be served the day it is prepared.
-
Warm the tortillas on a griddle or with wet towels in the microwave for a few seconds just before serving.
-
When ready to serve, scoop generous portions into the tortillas (you can serve either single or double tortillas).
-
As you serve them, offer lime wedges.