Start by peeling and deveining your shrimp, then chop them into bite-sized pieces on a sharp cutting board.
Place the chopped shrimp in a mixing bowl, and squeeze fresh lemon and lime juice over them, ensuring they’re fully submerged.
Stir gently to coat all the shrimp with the citrus juice, then let them marinate in the fridge for about 10 minutes until they turn opaque and firm up.
While the shrimp marinate, thinly slice the red onion and chop the cilantro and tomatoes. Finely chop the jalapeño, removing seeds for milder heat if desired.
Add the sliced red onion, cilantro, diced tomatoes, and chopped jalapeño to the marinated shrimp mixture, folding gently to combine.
Season with salt and pepper to taste, then give everything one last gentle stir. Taste and adjust seasoning as needed—more lime juice for brightness or salt for balance.
Serve the ceviche chilled in small bowls or cups, garnished with extra cilantro or lime wedges if desired, and enjoy immediately for the freshest flavor and texture.
