The caveman is a seafood broker, and often travels to Peru for work. He is smitten with ceviche, and is always underwhelmed when he orders the dish here in the states.
I've always been intimidated at trying to tackle it myself, but thought this easy recipe from Cooking Light has promise. It uses already cooked shrimp, so there's no way to worry about how long to let it sit in the lime juice mixture.
This turned out even better than I'd hoped for such a simple recipe. It would taste great with a little minced jalapeño or sriracha, but as written it's still loaded with flavor and definitely zippy thanks to all the fresh lime.
Easy Paleo Shrimp & Avocado Ceviche
adapted from Cooking Light
3 limes
1 cup chopped & seeded tomato
1 cup diced peeled avocado (about 1 avocado)
1/2 cup chopped fresh cilantro
3/4 tsp. salt
1/4 tsp. black pepper
3 garlic cloves, minced
1 pound cooked peeled medium shrimp
Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup.
Place rind and juice in a large bowl. Add tomato and remaining ingredients; toss well to combine.
Cover and chill for 15 minutes, stirring occasionally.