Coldwater Pink Shrimp Ceviche

Ingredients

1 lb Coldwater pink shrimp
1 cup lime juice
2 roma tomatoes, diced
½ white onion, diced
¼ bunch cilantro, chopped
2 jalapeño peppers, minced
1 cup tomato juice
Salt to taste
Tostadas or tortilla chips, for serving

Directions

1. If frozen, thaw the shrimp overnight, or thaw quickly under cold running water for 2–3 minutes.
2. Add the shrimp to a bowl and pour the lime
   juice over them. Let sit for about 5 minutes to absorb flavor.
3. Stir in the diced tomatoes, onion, cilantro, jalapeños, and tomato juice. Mix well to combine.
4. Season with salt to taste and mix again.
5. Let the ceviche sit for 10 minutes before serving to allow the flavors to come together.
6. Serve chilled with tostadas or tortilla chips.