**For the Ceviche**
• 1 lb fresh shrimp, peeled, deveined, and finely diced
• 1/3 cup Global Wok Korean BBQ Sauce
• 1/3 cup fresh lime juice (about 4-5 limes)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 jalapeño, seeded and finely diced
• 1/2 red onion, finely diced
• 1 cucumber, seeded and finely diced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 2 green onions, thinly sliced
• 1 teaspoon sesame oil
• Salt and pepper to taste

**For Garnish**
• Sesame seeds (white or mixed)
• Fresh cilantro sprigs
• Lime wedges
• Thinly sliced jalapeño rounds
• Tortilla chips or tostadas for serving

**Prep Instructions**
1. Finely dice the shrimp into small, uniform 1/4-inch pieces and place in a large non-reactive bowl
2. Pour lime juice and lemon juice over the diced shrimp, ensuring all pieces are fully submerged
3. Cover and refrigerate for 15-20 minutes, until shrimp turns pink and opaque — the citrus acid will "cook" the shrimp
4. While shrimp marinates, finely dice the red onion, cucumber, jalapeño, and avocado
5. Chop cilantro and slice green onions

**Assembly Instructions**
1. Drain most of the citrus liquid from the shrimp, leaving about 2 tablespoons in the bowl
2. Add Global Wok Korean BBQ Sauce and sesame oil to the shrimp and toss to coat
3. Fold in the diced red onion, cucumber, jalapeño, and green onions
4. Gently fold in the avocado and cilantro last to keep them intact
5. Season with salt and pepper to taste
6. Spoon into tall clear glasses or serving bowls
7. Garnish with sesame seeds, fresh cilantro, jalapeño rounds, and a lime wedge on the rim
8. Serve immediately with tortilla chips or tostadas on the side

**Tips**
• For best results, use the freshest shrimp possible — sushi-grade if available
• Don't over-marinate; 20 minutes max keeps the shrimp tender, not rubbery
• The Korean BBQ Sauce adds a bold umami-sweet kick that sets this ceviche apart
• Make it spicier by leaving seeds in the jalapeño or adding a dash of gochujang

Zesty Korean BBQ Shrimp Ceviche!

BOLD | FRESH | FEARLESS