In a medium glass bowl, combine fresh lime juice, lemon juice, and orange juice, mixing well to create a zesty marinade. Reserve about ½ cup of this vibrant blend for later use.

Cut the peeled and deveined shrimp into ½-inch pieces, and gently fold them into the citrus marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Carefully strain the shrimp to remove excess liquid, discarding the marinade. Return the marinated shrimp back to the mixing bowl.

To the bowl of shrimp, add diced Roma tomatoes, finely chopped red onion, fresh cilantro, jalapeno, and a pinch of salt. Stir everything gently to combine.

Pour the reserved citrus marinade over the shrimp and vegetable mixture, folding it in delicately. Cover the bowl and refrigerate for an additional 30 minutes to 4 hours.

Just before serving, gently fold in diced avocado for a creamy richness. Take care not to mash the avocado.

Spoon the Shrimp Ceviche into serving bowls and present it alongside crunchy tortilla chips.