Start by bringing a large pot of salted water to a boil over high heat.

Once the water is boiling, turn off the heat and carefully add the shrimp to the pot. Let the shrimp poach for about 2 to 3 minutes, until they turn opaque and pink.

After poaching, drain the shrimp and spread them out on a plate to cool for about 10 minutes.

Chop the cooled shrimp into ½-inch pieces and place them in a large mixing bowl.

In the bowl with shrimp, add lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt. Toss everything together gently.

Cover the mixing bowl tightly with plastic wrap or a lid and refrigerate for 1 to 4 hours.

Just before serving, gently fold in the diced avocado.

Scoop your ceviche onto tostadas or tortilla chips and enjoy!