Shrimp Ceviche

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  Shrimp(454g)
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  ½ teaspoon fresh lime zest
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  Lime Juice, Fresh(120g)
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  Tomato(240g)
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  Cucumber(240g)
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  Yellow Onion(120g)
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  ¼ cup minced fresh cilantro
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  ½ Teaspoon Sea Salt, Plus More To Taste
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  Sugar, Granulated White(3g)
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  Cayenne Pepper, Ground(1g)
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  Garlic powder(1g)
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  Cumin, Ground(1g)
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  Avocado
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  Tortilla Chips, Corn, Plain

Instructions

1. 1Bring a large pot of water to a boil over high heat. Once boiling, add the raw shrimp and cook for 2–3 minutes over high heat until the shrimp turn opaque and curl slightly.
2. 2Fill a medium bowl with ice water. Drain the cooked shrimp and immediately transfer to the ice water to stop cooking. Let cool completely, about 5 minutes, then drain and pat dry with paper towels.
3. 3Cut the cooled shrimp into bite-size pieces and place in a clean medium bowl. Add the fresh lime juice, diced tomato, diced cucumber, diced onion, granulated sugar, cayenne pepper, garlic powder, and ground cumin. Toss thoroughly to combine.
4. 4Cover the bowl and refrigerate for at least 30 minutes, up to 3 hours, tossing occasionally until the shrimp is fully cured and flavors have melded.
5. 5Just before serving, dice the raw avocado and gently fold into the ceviche to combine. Taste and adjust seasoning with additional cayenne or salt as needed.
6. 6Divide the ceviche evenly into 6 serving bowls while chilled. Serve immediately with corn tortilla chips on the side.