1) Place the cooked shrimp in a large mixing bowl and add the lime juice, orange juice, tequila, and tomato paste. Season with half of the chipotle and a pinch of salt, then stir well. Cover the bowl and refrigerate while you prepare the vegetables.

2) Soak the sliced red onion in salted water for about twenty minutes. This softens the sharpness while keeping the onion crisp. Drain the onion and add it to the chilled shrimp mixture along with the tomato, cilantro, and mint. Stir gently to combine.

3) Cover the bowl again and let the ceviche chill for at least forty‑five minutes, or until ice cold. Taste before serving and adjust the seasoning with extra salt or chipotle if needed. Spoon the ceviche into chilled bowls or glasses and serve immediately.