Start by bringing a medium pot of water to a rolling boil over high heat. Once boiling, add the peeled and deveined shrimp, cooking them for 1-2 minutes until they turn pink and opaque. Immediately remove the shrimp and plunge them into an ice bath to cool for about 5 minutes, ensuring they stop cooking completely. Drain and chop if they are large.

In a glass bowl, combine the cooled shrimp with freshly squeezed lime juice and lemon juice, ensuring the shrimp are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

After marinating, carefully remove the bowl from the refrigerator. Add finely chopped red onion, diced Roma tomatoes, minced jalapeño, and chopped cilantro, mixing gently to incorporate everything. Pour in Clamato juice for an added layer of flavor.

Taste your shrimp ceviche mixture and season it with salt and pepper according to your preference. Serve immediately with crispy tortilla chips.