Ingredients

• 1 lb Shrimp, cooked, peeled, and deveined
• 1/4 cup Badia Lemon Juice
• 1/4 cup Badia Lime Juice
• 4 Plum Tomatoes, diced and seeds removed
• 2 Jalapeño Peppers, minced, seeds and vein removed
• 1 cup Jicama, diced
• 1/2 cup Fresh Cilantro, chopped
• 1/ cup Red Onion, finely chopped
• Badia Sea Salt Grinder, to taste
• Red and Yellow Bell Peppers, finely sliced
• Badia Chili Pepper Hot Sauce

Directions

1. Chop the shrimp into 1/2 inch pieces and transfer to a bowl. Set aside.
2. In a small bowl, combine Badia Lemon Juice and Badia Lime Juice. Pour 1/2 cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinade in the juice for 15 minutes.
3. Add Tomatoes, Bell Pepper, Jalapeño, Jicama, Cilantro, and Red Onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes.
4. Season the ceviche with Badia Sea Salt, and a dash or two of Badia Chili Pepper Hot Sauce, to taste.
5. Serve immediately.