Begin by cutting your fresh white fish into ½-inch cubes and placing them in a glass or ceramic bowl.

In a medium pot, bring salted water to a boil over medium-high heat. Add your shrimp and boil for 2-3 minutes until they turn pink and opaque, then drain and cool.

Squeeze fresh lime and lemon juice over the seafood mixture, ensuring each piece is well coated. Allow it to marinate for 30-60 minutes in the refrigerator.

Once the seafood has marinated, gently fold in the chopped red onion, diced tomatoes, cucumber, jalapeños, and cilantro.

Pour in fresh orange juice and season with salt and pepper to taste. Stir gently and refrigerate for an additional 15-30 minutes.

Just before serving, fold in diced avocado gently to maintain its creamy texture.

Serve your zesty Mexican ceviche chilled, alongside crisp tortilla chips or saltine crackers.