EXTRA LARGE SHRIMP
ORANGE ZEST & LIME ZEST
KOSHER SALT & GROUND BLACK PEPPER
If present, remove the tails from the shrimp. Slice each shrimp in half lengthwise, then slice each half into 4-5 small bite-sized pieces. Place the chopped shrimp in a large bowl. Add in the lime zest & orange zest & season with 1 teaspoon kosher salt. Carefully stir in the lime juice & orange juice, coating the shrimp in the citrus well. Cover & transfer to the refrigerator to chill until the shrimp are opaque, at least 1 hour.
Once the shrimp are opaque, remove from the refrigerator & assemble the ceviche. Gently fold in the cherry tomatoes, red onion, bell pepper, jalapeño & cilantro. Taste & season with additional salt as needed. Cover & transfer to the refrigerator, just until chilled or up to overnight.
Just before serving, remove from the refrigerator. Gently fold in the avocado. Taste & season with additional salt as needed. Serve immediately with tortilla chips or plantain chips as desired.