Shrimp Ceviche

Dice the roma tomatoes, cucumber, white onion, green onion, cilantro, and jalapeno pepper.

Mince the garlic cloves.

In a non-reactive bowl (glass or ceramic), combine the diced tomatoes, cucumber, white onion, green onion, cilantro, jalapeno, and minced garlic.

Ensure shrimp are peeled, deveined, and roughly chopped into bite-sized pieces.

Pour enough lime juice over the shrimp to completely submerge them. Reserve any extra lime juice.

Add salt, ground cumin, ground coriander, and ground jalapeno pepper to the shrimp and lime juice mixture.

Gently mix to combine. Cover the bowl with plastic wrap, pressing it down to remove air bubbles. Refrigerate for at least 1 hour, or until the shrimp are opaque and cooked through.

Drain the shrimp, reserving the marinade. Add the marinated shrimp, garlic, and reserved marinade to the bowl with the vegetables.

Gently fold all ingredients together to combine. Be careful not to overmix and break up the shrimp too much.

Taste the ceviche and adjust seasoning with salt or additional jalapeno pepper if desired.

Serve immediately with tortilla chips or tostadas. For an extra kick, drizzle with some of the reserved lime juice mixture.