Shrimp and Lobster Ceviche

In a large glass or non-reactive bowl, combine the shrimp and lobster meat.
Squeeze the lime juice over the seafood, ensuring it’s fully submerged.
Cover and refrigerate for 2-3 hours, allowing the citrus to “cook” the shrimp until it turns pink and opaque.
2. Prepare the Vegetables
While the seafood is marinating, dice the onion, cucumber, and tomatoes.
If using, finely chop the serrano or jalapeño peppers and cilantro.
Cut the avocado into cubes, but wait until serving to prevent it from getting mushy.
3. Combine and Toss
Once marinated, drain any excess lime juice from the seafood.
Add the onion, cucumber, tomato, and jalapeño (if using) to the bowl.
Drizzle with olive oil and toss to combine.
Season with salt and black pepper to taste.
4. Add Avocado & Garnish
Gently fold in the diced avocado just before serving.
Garnish with fresh cilantro and serve chilled with tortilla chips or tostadas.
Serving and Storage Tips