1medjalapeñoseeded and finely chopped (about 3 tablespoons)
1/2cchopped fresh cilantro leaves and tender stems
1/2tspkosher salt
1medavocadooptional
Tortilla chipsfor serving (optional)
Instructions
Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tortilla chips, if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.