Begin by bringing a medium pot of water to a rolling boil over high heat. Once bubbling, gently add 1 lb of peeled and deveined shrimp, cooking for 1-2 minutes until they turn pink and opaque. Immediately transfer the shrimp to an ice water bath to halt the cooking process, ensuring they cool swiftly while retaining their tender texture.

Once the shrimp are cool to the touch, remove them from the ice water and pat them dry with a paper towel. If any shrimp are too large, chop them into smaller, bite-sized pieces. Transfer the prepared shrimp into a glass bowl.

Pour 1/4 cup of freshly squeezed lime juice and 1/4 cup of lemon juice over the shrimp in the bowl. Gently mix to ensure the shrimp are well coated in the citrus juices, then cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

After marinating, remove the bowl from the refrigerator and add finely diced red onion, diced Roma tomatoes, and minced jalapeno. Stir in 1/2 cup of chopped fresh cilantro and the optional 1 cup of Clamato juice.

Next, gently fold in one medium diced avocado, creating a creamy balance to the zesty shrimp ceviche. Season with salt and pepper to taste.

Present your zesty shrimp ceviche with a side of crunchy tortilla chips for dipping. Serve chilled as an appetizer.