My mami worked as a teacher’s aide, and during her summer break she worked at the local shrimp factory. She sorted and packed shrimp alongside her friend Yolanda. They would walk home together, laughing, chatting and loaded with shrimp. This month seemed like the perfect opportunity to share her ceviche recipe.

—Vianney Rodriguez, Food Editor

1 pound shrimp, peeled and deveined
1 cup fresh lime juice
1 serrano pepper, minced
1/3 cup finely diced red onion
1/4 cup chopped fresh cilantro, plus more for garnish
1/2 cucumber, seeds removed, finely diced
2 Roma tomatoes, diced
2 tablespoons Valentina hot sauce
1/2 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1 avocado, diced
Tostadas or tortilla chips, for serving

1. Dice shrimp, cutting each into 3–4 pieces, and place in a large glass bowl.

2. Add lime juice and serrano and stir to combine. Cover bowl and refrigerate 1 hour.

3. Stir in onion, cilantro, cucumber, tomatoes, hot sauce, oregano, salt and pepper. Taste and adjust seasoning, adding additional hot sauce or salt if desired.

4. Cover and refrigerate until ready to serve.

5. Before serving, gently stir in avocado. Serve with tostadas or tortilla chips and cilantro to garnish.

Serves 4.