Rinse shrimp under cold water and pat dry. If not already cut, slice each shrimp into 1/2-inch pieces (bite-size) so the citrus can penetrate evenly. Place shrimp in a non-reactive bowl (glass or stainless steel).

Marinate in citrus

Pour the fresh lime juice and optional lemon juice over the shrimp until fully submerged. Stir in kosher salt and black pepper. Cover the bowl with plastic wrap and refrigerate. Allow shrimp to 'cook' in the citrus for 20–30 minutes, tossing once halfway through. Shrimp should turn opaque and firm; if pieces are still translucent, continue marinating and check every 5 minutes (total citrus-cooking time typically 25–45 minutes depending on piece size).

Vegetables & Herb Mix

Prepare vegetables

While the shrimp marinates, combine the diced tomatoes, red onion, cucumber, minced jalapeño, and chopped cilantro in a separate bowl. Toss gently to mix.

Season vegetable mix

Add the extra-virgin olive oil, ground cumin (if using), and hot sauce (if using) to the vegetable bowl. Taste and adjust with a pinch of salt or a squeeze of lime if desired. Refrigerate until the shrimp is ready.

Assembly & Serve

Combine shrimp and vegetables

When shrimp are opaque and firm, drain about half of the citrus from the shrimp bowl if you prefer a less soupy ceviche, leaving enough liquid for flavor (approximately 2–4 tablespoons). Add the shrimp to the vegetable mixture and gently fold together to combine.

Add avocado and finish

Fold in the diced avocado just before serving to prevent browning. Taste and adjust seasoning with additional salt, pepper, or lime juice. Let the combined ceviche rest in the refrigerator 5–10 minutes to meld flavors, or serve immediately for the freshest texture.

Serve

Spoon ceviche onto tostadas or serve with tortilla chips. Garnish with extra cilantro and lime wedges. Keeps well in the refrigerator for up to 24 hours, but is best eaten within the first 8–12 hours for texture and freshness.