Set out a medium bowl. Start by chopping the shrimp into small bite-size pieces, about ¼ to ½ inches. The smaller the pieces, the better they'll absorb the citrus flavors.
Place the chopped shrimp in the bowl. Squeeze the juice of one lime and one lemon over the top, reserving the second lime for later. This is where the magic begins!
Toss the shrimp gently to coat them in citrus juice, then cover the bowl with plastic wrap. Refrigerate for at least one hour. This marination time is essential as it allows the shrimp to 'cook' in the acidity.
While the shrimp is marinating, chop the tomatoes and red onion into ¼ inch pieces. Be sure to remove as much of the tomato seed jelly as possible to avoid excess moisture.
Chop the cilantro, finely dice the jalapeño pepper, and mince the garlic. These ingredients will add depth and complexity to your Shrimp Ceviche.
Once the shrimp has marinated for an hour, drain off the excess juice and discard it. Squeeze the remaining lime over the chopped shrimp, ensuring it's well coated.
Add the chopped tomatoes, red onion, cilantro, jalapeño, and garlic to the bowl. Season generously with salt and pepper to taste.
Toss the ceviche gently to combine all the ingredients, ensuring the shrimp is evenly coated with the seasonings.
Give it a taste, adjusting the salt and pepper as needed. Feel free to add more cilantro or jalapeño for extra flavor!
Cover the bowl again and refrigerate until ready to serve. This allows the flavors to meld beautifully.
