Bring a pot of water to a boil and add the shrimp, cooking for 2-3 minutes until they turn bright pink and are just cooked through. Drain and transfer to a bowl of ice water to stop the cooking process and keep them firm. Once cooled, chop the shrimp into bite-sized pieces.
Pour the freshly squeezed lime and lemon juice into a large mixing bowl. Add a pinch of salt and pepper, then whisk to combine. This citrus marinade will 'cook' the shrimp and infuse them with bright, tangy flavor.
Add the chopped shrimp to the citrus marinade, stirring gently to coat all pieces evenly. Let sit for about 15 minutes, or until the shrimp turn opaque and are slightly firm to the touch, indicating they are ready.
Meanwhile, prepare the vegetables: thinly slice the red onion, dice the ripe tomatoes, and chop the jalapeño finely. Measure out the chopped cilantro and set all aside.
Once the shrimp are ready, add the sliced red onion, diced tomatoes, chopped jalapeño, and cilantro to the bowl. Gently fold everything together, ensuring even distribution of flavors and textures.
Taste the ceviche and adjust the seasoning with additional salt, pepper, or lime juice if needed. Chill for another 10 minutes to allow flavors to meld beautifully.
Serve the shrimp ceviche chilled in small bowls or on a platter, garnished with extra cilantro if desired. The bright citrus, crunchy vegetables, and tender shrimp come together for a refreshing, vibrant dish perfect for warm days.
