Gather your ingredients.
We are going to use a medium bowl.
Dice Shrimp Into 4 even pieces each and place in the medium bowl.
Pour your lemon juice over your shrimp.
Cover with plastic wrap and refrigerate for 1 hour until your shrimp is pink and opaque. The lemon’s juices acidity will cook the shrimp. (while we wait let’s get all of our vegetables chopped, diced or cubed. Except for the avocado.
In a large bowl let’s place our cubed tomatoes.
Then the cubed red onions.
Followed by the cubed cucumbers.
Next will be the deseeded and diced Jalapenos.
Now add in the shaved and chopped cilantro.
Cover with plastic wrap and place in the refrigerator. While we wait for our shrimp to finish cooking, we can start frying our chips.
Place a large skillet on the stove on med high and fill a quarter way with Coconut oil.
Let’s prepare a large sheet pan with parchment paper and paper towels.
Using a cutting board and a pizza slicer let’s cut up our tortillas.
Using the handle of a wooden spoon place in oil until it bubbles then you are ready to fry.
Place your tortillas in hot oil for about 10 second then flip for another 10 seconds. Keep an eye on it. It will fry very fast and it can burn.
Place on a lined sheet pan and immediately season with salt and pepper before it cools.
Keep frying and seasoning as you go through all of your tortilla chips.
When finished set to the side to cool, they will harden and make the perfect chip for your Shrimp Ceviche.
After about an hour. Check to see if your Shrimp has turned pink. If so, Drain your shrimp and you are now ready to complete the ceviche.
Remove your veggie bowl from the fridge and add your shrimp to the veggies.
Combine the ingredients and add in your Cholula salt and pepper to taste.
Now dice your avocados and gently mix in. Let’s plate!
Place in glass bowls to see how beautiful all of the colors are, Add in your Chips and Enjoy!!