Shrimp Cevichewith Corn Tortilla and Avocado

Cook the shrimp in simmering liquid until pink, then remove and let cool.

Devein and butterfly the cooked shrimp, then chop into bite‑size pieces.

In a metal bowl combine the chopped shrimp, diced cucumber, diced red onion, diced tomatoes, chopped cilantro, and finely diced serrano pepper.

Add lime juice and salt to taste, then gently stir to coat all ingredients.

Let the mixture rest briefly to allow the flavors to meld.

Place a corn tortilla on a plate, spoon the shrimp ceviche onto the tortilla, and top with sliced avocado.