Once the shrimp is cut to a uniform size, combine with the 1/2 cup of lime juice in a mixing bowl. Cover, and place in the refrigerator for 45 minutes to an hour. 

While the shrimp is in the fridge "cooking". cut up the onion, tomato, avocados, jalapeno, and cilantro and place them into a new bowl. Mix together.

Once the shrimp is done, we're going to either strain it or remove the meat with a slotted spoon (to cut down on total carbs). Gently mix the shrimp into our vegetable mixture. 

Take two teaspoons of the leftover lime juice marinade and pour over top of our ceviche. Mix together, then salt and pepper to taste. 

Plate and serve immediately. We recommend using sliced cucumbers as a chip instead of the usual tostada.