Shrimp Ceviche With Spicy Pickled Onions

In a large glass or ceramic bowl, toss the cut shrimp with the lime juice, lemon juice, salt, and pepper. Ensure the shrimp are fully submerged in the citrus juice. Cover and refrigerate for 15 to 30 minutes until the shrimp turn pink and opaque.

While the shrimp cures, dice your cucumber, tomatoes, and jalapeño. Seed the tomatoes carefully to prevent the ceviche from becoming too watery.

Remove the shrimp from the fridge. Do not drain the juice, as this forms the 'leche de tigre' base. Stir in the diced cucumber, tomatoes, jalapeño, and chopped cilantro.

Gently fold in the cubed avocado right before serving to prevent it from mashing or browning. Adjust salt to taste.

Divide the ceviche into chilled bowls. Top each serving with a generous heap of the spicy pickled onions and a few extra sprigs of cilantro.