In a medium pot, bring water to a rolling boil. Add the thawed shrimp and cook for 1-2 minutes until opaque and pink. Use a slotted spoon to remove and place them in ice water.

Let the shrimp sit in ice water for 2-3 minutes to stop cooking, then drain well.

Chop the cooled shrimp into small pieces. In a glass bowl, combine with lime and lemon juice. Cover tightly and refrigerate for at least 15 minutes.

After marinating, mix in diced red onion, tomatoes, and minced jalapeño. Optionally add Clamato juice. Stir gently to incorporate.

Season with salt and pepper to taste, gently folding to distribute the seasoning.

Serve the ceviche in a bowl with crispy tortilla chips for dipping.