Hand squeeze 4 limes into a sieve with a large bowl underneath, this should equal about ½ cup (115 grams) of lime juice, squeeze in 1 large lemon, this should equal about a ¼ cup (58 grams) of lemon juice, pour in ½ tbsp sherry vinegar, 1 tbsp extra virgin olive oil and 1 tsp agave syrup, whisk together until well combined, set aside

Pat dry 12 raw jumbo shrimp (peeled & deveined) with paper towels, cut them into pieces that are between ½ inch to a ¼ inch thick, add the cut shrimp into the bowl with citrus, mix together until all the shrimp are coated in the mixture, cover with saran wrap and add to the fridge

After 20 minutes, remove the mixture from the fridge, add ½ red onion finely diced, ½ cucumber roughly chopped, 1 tomato roughly chopped, finely shred in 1 large clove of garlic, add in 2 tbsp freshly chopped parsley, 2 tbsp freshly chopped cilantro, ½ avocado roughly chopped and season everything with sea salt & black pepper, mix together until well combined, cover with saran wrap and add back to the fridge

Meanwhile make the homemade pita chips, cut 2 pita breads into small triangles, add to a baking tray lined with parchment paper, drizzle the pita breads with extra virgin olive oil and season generously with sea salt, add into a preheated oven, bake + broil option 250 C - 475 F for 7 to 8 minutes or until they are crunchy

About 10 minutes after adding the ceviche into the fridge take it out, using a slotted spoon transfer the ceviche into a serving bowl, making sure to drain out any excess citrus juice, once it´s all in the bowl, drizzle in 2 tbsp of the citrus juice, this will help the ceviche not dry out, serve next to the homemade pita chips, serve at once, enjoy!