Peel, devein, and cut shrimp into ¼-inch pieces.
Spread out the shrimp in a glass baking dish. Pour lime and lemon juice over shrimp, toss well, and refrigerate for 2 hours, mixing occasionally. The acid from the limes and lemons will “cook” the shrimp.
Toss prepared shrimp with juices with the remaining ingredients (except tortilla chips) and refrigerate for 1 hour or longer. You can even prepare this the night before, allowing all the flavors to fuse together overnight.
Serve cold with tortilla chips or whole tostadas.
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