Dice the Roma tomatoes (removing seeds to prevent excess moisture), finely dice the red onion and cucumber, mince the jalapeño and cilantro, and set all vegetables aside in separate bowls. This prep work ensures everything is ready when you need it. In a small bowl, combine the avocado oil, minced habanero, minced garlic, brown sugar, paprika, chili powder, garlic powder, onion powder, dried oregano, ground cumin, salt, and black pepper to create a spiced marinade. Stir until the brown sugar dissolves and the mixture is well combined.

Pat the peeled and deveined shrimp dry with paper towels—this helps them develop a better crust on the grill. Add the shrimp to the spiced marinade from Step 1 and toss to coat evenly. Let the shrimp marinate for 15 minutes at room temperature, stirring occasionally to ensure all pieces are coated with the flavorful oil and spices.

Heat your grill to medium-high heat (around 400°F). Remove the shrimp from the marinade, allowing excess oil to drip back into the bowl—reserve this marinated oil as it adds wonderful flavor. Grill the shrimp for 2 minutes per side until they're opaque and lightly charred with grill marks. I like to grill shrimp in a grill basket or on skewers to prevent them from slipping through the grates and to make flipping easier.

Once the grilled shrimp have cooled slightly (about 2-3 minutes), cut them into bite-sized pieces. Place the chopped shrimp in a large bowl and add the reserved marinated oil from the grilling process. Squeeze the fresh lime juice directly over the shrimp and gently toss everything together. The lime juice will continue to 'cook' the shrimp slightly and marry all the flavors together.

Add the diced tomatoes, diced cucumber, diced red onion, minced jalapeño, and chopped cilantro from Step 1 to the shrimp mixture. Gently fold everything together, being careful not to crush the avocado if using it at this stage. Taste and adjust seasoning with additional salt and lime juice as needed. I prefer to let the ceviche rest for 10-15 minutes before serving so the flavors meld together beautifully.

Divide the ceviche into serving bowls or glasses. Top each portion with fresh avocado slices and serve immediately with lime wedges and tortilla chips on the side for scooping and added crunch.