Rinse the peeled, deveined shrimp and pat dry. Cut into roughly 1/2-inch pieces. Place shrimp in a nonreactive bowl (glass or stainless steel). Pour the fresh lime juice and orange juice over the shrimp so they are fully submerged. Add the kosher salt and sugar and stir gently to combine. Cover and refrigerate for 20–30 minutes, stirring once at 10–15 minutes, until shrimp turn opaque and firm (cooking time depends on piece size).

Vegetables & Fruit

Prep mix-ins

While the shrimp are curing, dice the mango and cucumber into 1/2-inch pieces, finely mince the jalapeño (remove seeds for milder heat), finely dice the red onion, and chop the cilantro leaves. Keep the avocado separate and only dice it just before serving to avoid browning.

After the shrimp are opaque and feel firm, drain off about half of the curing juices (reserve a couple tablespoons for flavor). Transfer the shrimp to a large mixing bowl and gently fold in the mango, red onion, cucumber (if using), jalapeño, and chopped cilantro.

Seasoning & Oil

Whisk together the olive oil, chile oil, ground cumin, and black pepper in a small bowl. Taste and adjust: add up to 1/2 tsp more chile oil for heat, or a pinch more salt if needed. Pour the dressing over the shrimp and mix gently to coat all ingredients evenly.

Finish & Garnish

Just before serving, fold the diced avocado into the ceviche to keep it from becoming mushy. Transfer the ceviche to a serving bowl or set up the station with chilled bowls of ceviche and individual serving spoons.

Arrange tortilla chips or tostadas alongside. Garnish the ceviche with extra cilantro leaves and sliced radishes, and serve with lime wedges so guests can add extra citrus.

If making ahead: keep shrimp and citrus mixture chilled separately from avocado; combine up to 30 minutes before serving. Leftovers keep 1 day refrigerated (texture softens over time).