Parboil the shrimp

• Bring a pot of water to a rolling boil.
• Drop the shrimp into the boiling water for only 30 seconds.
• Drain immediately.

Slice and marinate the shrimp

• Take a knife and slice down each shrimp lengthwise.
• Submerge the shrimp in plenty of lime juice.
• Let the shrimp soak so the ceviche doesn't get watered down.

Prep the cucumber

• Take all the seeds out of the English cucumber.
• Cut into tiny small cubes.
• Skin is optional.

Prep the tomatoes

• Quarter the tomatoes vertically.
• Slice out the seeds so they don't water down the ceviche.
• Cut into small cubes.

Prep the red onion

• Split the red onion in half from the root, then peel.
• Make slices towards the root keeping it intact.
• Make small thin slices.

Combine everything

• Put the cucumber, tomatoes and red onion together with the shrimp.
• Add as many jalapeños as you can handle.
• Add a generous handful of cilantro.
• Add a nice palm full of black pepper and salt to taste.

Add the hot sauce and mix

• Pour in the salsa picante (Mexican hot sauce) along with the olive oil.
• Give it a good mix and watch it turn beautiful.

Make the birria chips

• Quarter the corn tortillas.
• Fry them in really hot oil and let them dance until crispy.
• As soon as they're crispy, hit them with the birria seasoning.

Serve

• Scoop up the ceviche with the birria chips and enjoy.