Begin by placing the chopped shrimp into a 9×13 inch pan, ensuring they're evenly distributed. Pour the lime juice over the shrimp until they're fully submerged. Cover the pan tightly with plastic wrap and let it sit at room temperature for 1 hour.

After the initial hour, transfer the pan to the refrigerator and chill for an additional 1-2 hours.

While the shrimp is chilling, start chopping your fresh vegetables: dice the tomatoes, cucumber, onion, and jalapeno, and roughly chop the cilantro.

Once the shrimp are marinated to perfection, gently fold the chilled shrimp into the bowl containing the mixed vegetables.

If desired, you can top your prepared shrimp ceviche with diced or mashed avocado.

Serve your shrimp ceviche chilled, either as an appetizer with crispy tortilla chips or over tostada shells for a light meal.