• Thaw the shrimp, if necessary, and remove the tails and shells. Chop the shrimp into ½-inch pieces.
• Finely chop the jalapeño, removing the seeds if desired, to yield 2 tablespoons. Dice the celery to yield ¾ cup. Cut the tomatoes in half, removing the seeds, and then dice them. Remove the pit from the avocado and dice it. Chop the cilantro stems and leaves for ¼ cup. Finally, dice the onion to yield ¼ cup.
• Add the vegetables and shrimp to a large bowl.
• Juice the limes and orange to yield ¼ of juice each.
• Add the orange juice, lime juice, tomato juice, and salt to the vegetables and shrimp in the bowl. Stir everything together, cover, and chill for 2 hours.
• Check the mixture for seasoning and adjust if needed. Serve with saltines, tostadas, or tortilla chips and any desired garnishes.

To start with raw shrimp:

• Bring a pot of heavily-salted water to a rolling boil. Add shrimp and cook for two minutes (do not overcook). Remove shrimp to a bowl of iced water and cool. Remove any tails or shells and chop into ½" pieces. Continue with step 2 above.