Say hello to sunshine (and summer) with this shrimp ceviche.

By SARA VANDEN BERGE

I fell head over heels in love with ceviche while on a ferry from Cancun to Isla Mujeres.

We were celebrating my daughter’s high school graduation and a short daytrip to the fun little island with the golf carts ended with a spectacular fish ceviche whipped up by the boat’s crew.

I had enjoyed ceviche before, but never like that.

It was made with fresh fish, white onion, lime, jalapeno and salt. That’s it.

I have been trying to recreate that same taste for years now, but haven’t been able to master it.

But I do make this recipe for shrimp ceviche on the regular during the summer and it’s a family favorite.

With 80 degrees in the forecast this week, I couldn’t resist making the first big batch of the season.

Here’s the recipe I use, but feel free to play with the ingredients to your liking.

WHAT’S IN IT

1 pound peeled and deveined raw medium shrimp

1/4 cup freshly squeezed lemon juice

1/4 cup freshly squeezed lime juice

2 medium tomatoes, seeded and chopped

1/2 small red onion, finely chopped

1 medium jalapeño, seeded and finely chopped

1/2 cup cilantro

1/2 teaspoon kosher salt

1 medium avocado

Tortilla chips, for serving (optional)

HOW TO MAKE IT

Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes.

Drain and set aside.

Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours. Add diced avocado just before serving and stir gently. Serve with your favorite tortilla chips or crackers.