Cut the fresh white fish into ½-inch cubes and place in a non-reactive bowl.

In a pot, bring salted water to a boil. Add shrimp and cook for 2-3 minutes until bright pink and opaque. Drain and cool, then chop.

Squeeze lime and lemon juice over the seafood mixture, cover with plastic wrap, and refrigerate for 30-60 minutes.

Mix in diced red onion, tomatoes, cucumber, jalapeños, and cilantro without breaking the seafood.

Pour in orange juice and season with salt and pepper to taste. Refrigerate for an additional 15-30 minutes.

Fold in diced avocado gently before serving.

Serve chilled in a bowl with tortilla chips or saltine crackers.