Ceviche is such a flavourful, light dish to enjoy on a hot summer's day. This Whole30 shrimp ceviche is packed with chunks of shrimp, creamy avocado, diced jalapeno, cilantro, juicy peaches and lots of lime juice. It's refreshing, spicy, sweet and zesty and makes for a great appetizer or light meal.
To prepare the shrimp, cut each shrimp into small 1/4 inch sized pieces. Transfer to a bowl. Alternatively if you prefer to cook the shrimp first, place the chopped shrimp in a skillet on medium heat with 1/2 cup of water. Cook the shrimp for 4 minutes until pink and cooked through and then remove the shrimp from the pan and run under cold water to prevent them for overcooking. Once the shrimp is cold, place it in a bowl.
To the bowl with the shrimp add the sliced red onion, cilantro, lime juice, lime zest, diced jalapeno, salt, cumin and pepper. Transfer to the fridge for 20 minutes to marinate (you can skip this step if using cooked shrimp).
Before serving, use a spatula to gently fold in the diced peach and avocado.