Botan shrimp and avocado ceviche with onions, celery and cilantro.

With plump shrimp and buttery avocado, paired with crispy celery, tangy onions, and fragrant cilantro, this easy shrimp ceviche recipe boasts a medley of tastes, aromas, and textures that tickles all your senses.

Marinating the shrimp and onions with zesty lime juice starts to denature the proteins in the shrimp, giving it a cooked texture on the outside while the inside remains creamy and sweet. I used raw Botan Shrimp meant for being eaten as sashimi, but if you don't have access to sashimi-grade shrimp, this will still be mouthwateringly good with poached shrimp.

I usually serve this like a salad with lettuce, but it's also delicious served as a dip, along with some tortilla or thick-cut potato chips.