While you bring water to a boil, prepare all your vegetables and herbs to streamline assembly later. Dice the tomatoes into small pieces, thinly slice the red onion, mince the jalapeño (remove seeds if you prefer less heat), and roughly chop the cilantro. This prep work ensures everything comes together quickly once the shrimp is ready to combine.

Bring a pot of salted water to a boil over high heat, then turn off the heat completely. Add the shrimp pieces and let them sit for 2 to 3 minutes until they turn pink and opaque—don't skip this step as the residual heat cooks them gently and evenly. Drain immediately in a colander and spread the shrimp on a plate to cool for about 10 minutes. I find that chilling the shrimp first prevents them from becoming rubbery when they sit in the acidic juices.

In a medium bowl, combine the cooled shrimp with the freshly squeezed lemon juice, lime juice, and orange juice. The acid is what 'cooks' the shrimp proteins and gives ceviche its signature firm texture. Add the prepared tomatoes, red onion, jalapeño, cilantro, kosher salt, and extra-virgin olive oil. Stir gently to combine everything evenly, then cover and refrigerate for 1 to 4 hours—the longer it sits, the more the flavors meld and develop.

Just before serving, gently fold the diced avocado into the chilled ceviche—I add it at the last minute so it stays creamy and doesn't break down from the acid. Serve immediately in chilled bowls or glasses with tortilla chips on the side for scooping, or alongside the chips as a light appetizer.