Prepare the vegetables

• Dice the Roma tomatoes and cucumber.
• Finely dice the red onion and mince the serrano pepper.
• Slice the white part of the green onions and chop the cilantro.

Juice the limes

• Juice the limes into a mixing bowl.

Cure the shrimp

• Add the shrimp to the lime juice and let it cure until opaque, if using raw shrimp.
• If using cooked shrimp, add it directly to the bowl.

Combine everything

• Add the tomatoes, cucumber, red onion, serrano, green onion and cilantro to the shrimp.
• Season with salt and hot sauce to taste and mix well.

Chill and serve

• Let the ceviche rest in the fridge so the flavors meld.
• Serve cold with tostadas or crackers.