Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.

1. HALVE: Hold the avocado steady on a Cutting Board. Cut lengthwise around the pit along the natural seam with a sharp Chef's Knife. Twist the two halves apart. One half will hold the pit. 2. REMOVE PIT: Use a large spoon to scoop the pit out. Do not strike it with a knife blade — this risks injury. A folded kitchen towel to grip and twist the pit free also works. 3. PEEL OR SCOOP: Peel the skin away with your fingers or a spoon, or scoop the flesh out whole with a large spoon to keep it intact for slicing. 4. SLICE: Place the flesh flat-side down and cut into even slices about a quarter inch thick. For a fan, keep slices together and press gently to spread. For diced, score in a crosshatch while still in the skin and scoop out the cubes. 5. TIMING: Takes 2 to 5 minutes total. No heat required. Work quickly once cut — avocado flesh oxidizes and browns on exposure to air.

Cover the Mixing Bowl with Plastic Wrap and refrigerate for 25–30 minutes, stirring once halfway through. The 1 lb raw shrimp peeled, deveined, tails removed, cut into ½-inch pieces are ready when they are pink and opaque throughout with no gray, translucent flesh remaining.

Once the 1 lb raw shrimp peeled, deveined, tails removed, cut into ½-inch pieces are fully opaque, drain off about half of the ¾ cup fresh lime juice from about 6–7 limes (leaving some for flavor). This prevents the ceviche from being overly acidic and soggy.

While the 1 lb raw shrimp peeled, deveined, tails removed, cut into ½-inch pieces marinate, prepare all your vegetables: dice the 2 roma tomatoes seeded and diced small and 1 English cucumber peeled, seeded, and diced small into small, even pieces; finely dice the 0.5 red onion finely diced; mince the 1 jalapeño seeded and finely minced (leave seeds in for more heat); and roughly chop the ½ cup fresh cilantro roughly chopped. Keep everything uniform in size so you get a little of each ingredient in every bite.

Add the drained 1 lb raw shrimp peeled, deveined, tails removed, cut into ½-inch pieces to the Mixing Bowl of prepared vegetables. Add the remaining 2 tbsp ¾ cup fresh lime juice from about 6–7 limes, 1 tbsp fresh orange juice for a touch of sweetness (if using), ½ tsp kosher salt, and ¼ tsp black pepper freshly ground. Toss everything gently to combine.

Taste and adjust seasoning — add more ½ tsp kosher salt, ¾ cup fresh lime juice from about 6–7 limes, or 1 jalapeño seeded and finely minced (leave seeds in for more heat) to your preference. If adding 1 avocado diced, added just before serving, fold it in gently now to avoid mashing it.