Rinse the shrimp under cold water, pat dry with paper towels, and cut each shrimp into 1/2–3/4-inch pieces. Place the shrimp in a nonreactive bowl (glass or stainless steel).

Marinate in citrus

Pour the fresh lime juice and lemon juice over the shrimp so they are fully submerged. Stir in kosher salt and black pepper. Cover the bowl and refrigerate. Stir once after 10 minutes to ensure even exposure.

Check doneness

Let the shrimp marinate in the citrus for 20–30 minutes, until the shrimp turn opaque and firm (no translucent center). For larger shrimp you may need up to 40 minutes. Do not over-marinate or shrimp will become tough.

Vegetables & Fruit

Salt the onion (optional step for mellower onion)

While the shrimp marinates, place the thinly sliced red onion in a small bowl with 1/2 tsp salt and 2 tbsp cold water. Let sit for 10 minutes, then drain and gently squeeze out excess water. This reduces sharpness.

Prepare vegetables

Dice the tomatoes and cucumber, mince the jalapeño (remove seeds if you prefer less heat), and chop the cilantro. Gently dice the avocado and keep it aside to add just before serving to prevent excessive browning.

Combine with shrimp

When the shrimp are opaque and firm, drain about half of the marinade (leave some for flavor), then add the drained red onion, diced tomatoes, cucumber, and minced jalapeño to the bowl with the shrimp. Mix gently to combine.

Seasoning & Garnish

Finish seasoning

Stir in the chopped cilantro, extra-virgin olive oil, ground cumin (if using), and hot sauce (if using). Taste and adjust salt, pepper, or lime juice as needed.

Add avocado and rest briefly

Gently fold in the diced avocado just before serving to keep its texture. Let the ceviche rest in the refrigerator 5–10 minutes to meld flavors (do not marinate further).

Serve

Spoon the ceviche into a large bowl or individual cups. Serve chilled with lime wedges and tortilla chips or tostadas on the side. Garnish with extra cilantro if desired.