Nothing says party quite like a big, icy bowl of Ceviche de Camaron, otherwise known as Shrimp Ceviche. It's popular for a good reason: it's so dang delicious. It makes a perfect summer appetizer or potluck offering served on tostadas, crackers, and chips. I learned this recipe in Mexico.
Chop shrimp into 1/2-inch pieces (if using extra small shrimp (61/70 per pound), you don't need to chop them). Place in a glass or stainless-steel bowl.
Add lime juice, onion, carrot, tomato, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt.
Serve on tostadas or with tortilla chips or saltine crackers, passing mayonnaise, hot sauce, and sliced avocado separately. Or, divide ceviche among small clear-glass bowls, wineglasses, or martini glasses.
Most of the heat from jalapeños comes from the seeds and white membrane. Scrape those out for less heat; add them in for more heat!