Step 1

Dice the raw shrimp into small bite-size pieces and add them into a large non-reactive bowl. Glass or food-grade plastic bowls are both good options.

Step 2

Add the lemon juice, lime juice, red onion, garlic, and jalapeño to the bowl and lightly toss together with the shrimp to combine.

Step 3

Cover and refrigerate for 20 minutes until the shrimp is bright pink and opaque.

Step 4

Add the tomatoes, cucumber, and cilantro to the bowl. Lightly toss to combine, cover, and refrigerate for an additional 10 minutes.

Step 5

Add in the avocado, salt, and black pepper. Lightly toss to combine, taste, and add more salt as needed. Serve immediately with tostadas or tortilla chips.