📖 Instructions

1. First, prep your shrimp! Thaw them completely if frozen, then pat them thoroughly dry with paper towels. This is super important for good texture. Then, chop them into roughly half-inch pieces. Don't overthink it; perfectly uniform pieces aren't necessary.
2. Next up, the jalapeño! Finely mince it. If you're a wimp like me, remove the seeds and membranes for less heat. If you love fire, leave 'em in! Remember, taste as you go.
3. Now for the citrus party! Juice your limes. You'll need about 1/2 cup for the 1x recipe, so maybe grab a few extra limes just in case. Aim for around 3-4 limes, depending on their size. Taste as you go and adjust to your liking, you know?
4. In a large bowl, combine the chopped shrimp, minced jalapeño, and lime juice. Add a pinch of salt (about 1/4 teaspoon for the 1x recipe) and some freshly ground black pepper. Give it a good stir. I like to use my hands for this; it gets everything nicely mixed.
5. Cover the bowl and stick it in the fridge for at least 30 minutes, or even up to 2 hours. The longer it sits, the more the lime juice 'cooks' the shrimp (it's called ceviche magic!).
6. While the shrimp is chilling, prep your other ingredients: Finely chop the red onion and cilantro. You can add more or less cilantro depending on how herby you like things; it's entirely up to you.
7. Once the shrimp ceviche has had its chill time, gently fold in the red onion and cilantro. Don't mash it, just give it a gentle mix.
8. Time for assembly! Warm your tortillas, either in a pan, microwave, or oven. If you're feeling fancy, you can even lightly toast them to add that amazing smoky flavor. Once warm, place a generous spoonful of the ceviche down the middle.
9. Fold and roll! Tuck in the sides and roll it up tight, like you're wrapping a burrito. Use a bit of the extra tortilla to seal it up if it's a bit loose.
10. Serve immediately! Garnish with extra cilantro, a squeeze of lime, and perhaps some sliced avocado if you're feeling decadent. Enjoy!
11. If you're making ahead: You can prep the ceviche up to a day in advance, but only assemble the wraps right before serving. Otherwise, the tortillas will get soggy. I learned this the hard way, trust me on this one...