If shrimp are frozen, thaw completely and pat dry. Cut into bite-sized pieces if needed. In a medium bowl toss shrimp with 1 tbs lime juice, 1/4 tsp salt and 1/4 tsp black pepper and let sit 5 minutes.

Heat a 10-inch skillet over medium-high heat. Add 1 tbs olive oil and once shimmering add shrimp in a single layer. Cook for 1-2 minutes per side until opaque and just cooked through (internal temperature ~120-130°F / 49-54°C). Remove to a bowl and let cool slightly.

While shrimp cools, combine diced red onion, diced tomato, minced jalapeño, chopped cilantro, remaining lime juice (2 tbs), 3/4 tsp salt and 1/4 tsp black pepper in a mixing bowl. Mix to combine.

Add the cooked shrimp to the vegetable mixture and gently fold to combine. Taste and adjust salt, pepper, or lime juice as needed. Chill in the refrigerator 15-20 minutes to let flavors marry (optional but recommended).

Secret spicy sauce

In a small bowl whisk together mayonnaise, ketchup, sriracha, minced chipotle, lime juice, honey, smoked paprika and 1/8 tsp salt until smooth and homogenous. Taste and adjust heat or sweetness—add more sriracha for heat or honey for balance.

Reserve about half of the sauce to serve on the side. Fold the remaining half into the chilled shrimp mixture, using just enough to coat ingredients lightly. The goal is a saucy but not soupy campechana.

Assembly & garnish

Dice the avocado right before serving to prevent browning. Gently fold the avocado into the shrimp campechana or arrange diced avocado on top depending on presentation preference.

Spoon the shrimp campechana into a shallow serving bowl. Drizzle or dollop reserved secret sauce over the top for extra flavor and a visual accent.

Garnish with extra chopped cilantro and optional thinly sliced radish for color and crunch. Serve immediately with tortilla chips and lime wedges on the side for squeezing.

Leftovers: keep sauce and campechana refrigerated in separate airtight containers up to 24 hours; avocado may brown—store with lime juice and consume within a day.