Ceviche

Clean, shell, and devein the shrimp. Chop them up into bite-sized chunks.

Juice the lime and orange over the shrimp. A small strainer will help avoid losing any seeds. Make sure the shrimp is fully submerged in citrus juice. Set them in the fridge.

Slice the tomatoes in half through the stem. Remove and discard the stem. Squeeze out and discard the tomato seeds. Slice the tomatoes into strips, then gather the strips and slice to a medium dice.

Peel the cucumber and slice it in half lengthwise. Slice off the tips and discard them. Gently scrape out the seeds with a spoon.

Slice the cucumber into strips. Gather the strips and slice them into cubes.

Slice off the stem of the jalapeño. Slice it in half lengthwise. Cut out the seeds and discard them.

Slice the jalapeño into strips, as thin as possible. Group the strips and slice perpendicular into tiny little cubes. This is called a brunoise.

Dice the red onion as finely as possible. Remove the stem tip and slice in half through the stem to root axis. Slice finely from the top, perpendicular to the sliced stem face without cutting through the root end. Then slice into the stem face several times with the blade parallel to the board to complete a hatch pattern. Slice again from the top perpendicular to the previous slicing to dice finely.

Wash the cilantro. Cilantro can be quite muddy. Shake it dry. A little extra water here shouldn't matter. Remove and discard the lower half of the stem. Group the leaves and roll them into a tight bundle. Slice finely and finish with a rough chop.

Slice avocado through the stem and into the pit. Roll the avocado over the knife to cut a ring around the pit. Twist the halves gently against each other to split the avocado. Remove the pit and scoop out the meat with a large spoon. Cut into cubes.

Transfer the marinated shrimp, along with the citrus juice, to a large mixing bowl.

Add the finely diced red onion.

Add the jalapeño.

Add the diced cucumber.

Add the diced tomato.

Add the chopped cilantro. It's a good idea to add the most fragile ingredients last: cilantro and avocado.

And finally, gently fold in the diced avocado. Check the seasoning. You can add a little salt if you think it needs it, or some chili powder, or some extra citrus juice.

Serve with tortilla chips or anything crispy that you see as a suitable ceviche vehicle.