Shrimp Ceviche

Clean, devein, and chop the shrimp into bite-sized chunks (some bigger pieces are fine for texture).

Place the chopped shrimp in a bowl and pour 1 cup of freshly squeezed lime juice over them, making sure the shrimp are completely submerged.

Cover and refrigerate for at least 20 minutes (the acid in the lime juice will 'cook' the shrimp - they should turn pink and opaque with no glossy/translucent spots).

While the shrimp marinates, prepare the vegetables: dice the tomatoes, cucumber (peeled), red onion, bell pepper, cilantro, and jalapeno (if using). Place all vegetables in a separate bowl.

When the shrimp is ready, drain the lime juice, reserving about a quarter cup.

Combine the shrimp with the chopped vegetables.

Add the reserved lime juice and a splash of soy sauce.

Season with salt and pepper to taste.

Mix well, cover, and refrigerate. The ceviche will taste even better the next day as the flavors continue to develop.

Serve with tortilla chips (Tostitos Scoops recommended - but avoid the Grocery Outlet ones as they may be flat rejects).