📖 Instructions

1. First things first, let's prep our shrimp! Give them a good rinse and then pat them completely dry with paper towels. Super important to remove all excess moisture. Then, finely chop them. Remember, the finer, the better for ceviche. We want them to ‘cook’ nicely in the citrus juices.
2. Next, grab that jalapeño. Finely mince it – remove the seeds if you want less heat. I like a little kick, so I leave them in. Some people really like a very gentle heat though!
3. Now, in one of your mixing bowls, combine the chopped shrimp, lime juice, minced jalapeño, and cilantro. Gently stir everything to ensure all the shrimp are coated nicely with the lime juice. Set this aside for at least 20 minutes, or even longer if you have time—the longer the wait, the better the flavor! That’s the key to letting the lime ‘cook’ the shrimp.
4. While the shrimp marinates, let's prep the other ingredients. Finely dice the red onion, and chop the avocado. Keep the avocado chunks quite small, as it can get easily bruised if too big.
5. Once the shrimp has marinated (at least 20 minutes!), it's time to assemble our delicious sliders. I like to give the shrimp mixture a gentle taste-test before adding to make sure the lime is perfectly balanced with the spices. Add the red onion and carefully fold it into the shrimp mixture. Remember gentle hands!
6. Now, gently fold in the avocado pieces. We don’t want to mash it, just give it a soft mix. Season with a pinch of salt and pepper to taste. If you prefer a bit of zing, add a tiny squeeze of more lime juice
7. Grab your slider buns, and toast them lightly—I personally love a bit of grill marks on mine. We're going to divide the ceviche evenly between the buns. Then, top with your favourite toppings such as a dollop of sour cream, or even more cilantro.
8. Arrange your spicy shrimp ceviche sliders beautifully on a serving platter and serve immediately. You did it! Enjoy your creation; the wait was worth it!