Shrimp Ceviche

Bring a pot of water to a boil. Add the raw shrimp and blanch for exactly 30 seconds.

Immediately remove the shrimp from the water, let them cool, and then chop them into small, bite-sized pieces.

Place the chopped shrimp in a bowl and submerge them in fresh lime juice. Set aside to marinate.

Halve the English cucumber lengthwise and use a spoon to scoop out and discard the seeds.

Finely dice the cucumber.

Quarter the Roma tomatoes and slice out the seeds and core.

Finely dice the tomatoes.

Finely dice the red onion.

In a large mixing bowl, add the marinated shrimp, diced cucumber, diced tomatoes, and diced red onion.

Add the finely diced jalapeños to the bowl.

Add the finely chopped cilantro.

Season generously with salt and black pepper.

Pour in the Mexican hot sauce.

Gently mix all the ingredients together until well combined.

To make the tortilla chips, stack the corn tortillas and cut them into quarters.

Heat a generous amount of oil in a frying pan. Fry the tortilla quarters until they are golden brown and crispy.

Remove the chips from the oil, let them drain on a paper towel, and immediately season with birria seasoning or salt.

Serve the ceviche with the fresh homemade tortilla chips and enjoy.