Rinse the raw shrimp under cold water, pat dry with paper towels, then cut into roughly 1/2-inch pieces. Place the chopped shrimp in a nonreactive bowl (glass or stainless steel).

Add Citrus & Season

Pour the fresh lime juice and lemon juice over the shrimp so the pieces are fully submerged. Sprinkle the kosher salt and freshly ground black pepper over the shrimp and stir gently to combine.

Cure the Shrimp

Cover the bowl tightly with plastic wrap or a lid and refrigerate. Allow the shrimp to 'cook' in the citrus for 15–30 minutes for tender, slightly translucent pieces; for firmer, fully opaque shrimp, marinate 45–60 minutes. Check one piece after 15 minutes to gauge doneness — the interior should be opaque and firm.

Vegetables & Herbs

Prepare Vegetables

While the shrimp cures, thinly slice the red onion into half-moons. If you prefer milder onion flavor, place the sliced onion in a small bowl of cold water for 10 minutes, then drain and pat dry. Seed and dice the tomatoes and cucumber; finely mince the jalapeño (leave some seeds if you want more heat). Chop the cilantro leaves and discard thick stems.

Combine Veggies

Once the shrimp has cured to your liking, drain about half of the citrus marinade if you prefer a less liquid ceviche (reserve a little to keep it moist). Add the red onion, tomatoes, cucumber, jalapeño, and chopped cilantro to the bowl with the shrimp. Gently fold everything together to combine evenly.

Optional Add-ins & Finish

Add Avocado & Season

If using avocado, dice it and fold in gently just before serving to avoid browning. Drizzle the optional extra-virgin olive oil and hot sauce, if desired. Taste and adjust seasoning with additional salt, pepper, or more lime juice.

Chill or Serve Immediately

You can serve immediately (best within 30 minutes of adding avocado) or refrigerate for up to 2 hours to let flavors meld. Avoid marinating shrimp in citrus longer than 4–6 hours, as texture will become overly firm and mealy.

Serve

Spoon the ceviche into individual bowls or onto tostadas. Garnish with extra cilantro leaves and serve with tortilla chips or tostadas alongside lime wedges.