Begin by bringing a large pot of salted water to a rolling boil over high heat. Carefully add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Once done, promptly transfer the shrimp to an ice bath to halt the cooking process and preserve their tender texture.

In a large mixing bowl, combine freshly squeezed lime juice and lemon juice to create a bright citrus marinade. Stir well to ensure the juices blend harmoniously.

Finely dice red onions, tomatoes, and jalapeño, then add them to the citrus marinade. Toss in roughly chopped cilantro.

Once the shrimp are cooled and drained, chop them into bite-sized pieces. Gently fold the shrimp into the vegetable mixture.

Lightly season your shrimp ceviche with salt and pepper. Drizzle olive oil on top for added richness.

Cover the bowl with plastic wrap and place it in the refrigerator for at least 20 minutes.

Serve chilled in small glasses or alongside crunchy tortilla chips.