Prep the shrimp: If using raw shrimp, chop into small pieces. Pat dry with paper towels to remove excess moisture.
Cure in lime juice: Place shrimp in a glass or stainless-steel bowl.
Pour in enough fresh lime juice to completely submerge. Cover and refrigerate for 20–30 minutes, stirring once. The shrimp should turn opaque and firm.
Drain lightly: Once opaque, drain off most of the lime juice, leaving a few tablespoons to keep things zesty.
Add veggies and herbs: Stir in red onion, tomato, cucumber, jalapeño, and cilantro.
Mix gently to combine.
Season and enrich: Add olive oil, salt, and pepper. Taste and adjust acidity, salt, or heat. Add optional garlic, a splash of orange juice, or cumin if desired.
Fold in avocado: Gently stir in diced avocado last so it stays intact and creamy.
Chill briefly: Refrigerate for 10–15 minutes to let flavors meld.
Stir again and taste before serving.
Serve: Spoon into bowls or lettuce cups. Garnish with extra cilantro, jalapeño slices, and lime wedges. Pair with cucumber rounds or keto chips.