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PdfPrep the Shrimp: Cut the raw shrimp into ½-inch pieces. Place them in a large glass or ceramic bowl (avoid metal, which reacts with the citrus).
Cook the Shrimp: Pour the lime and lemon juices over the shrimp, ensuring they are submerged. Cover with plastic wrap and refrigerate for 1.5 to 2 hours, or until the shrimp are opaque and pink.
Prepare the Veggies: While the shrimp marinates, dice the onion, tomatoes, jalapeños, cucumber, and cilantro.
Combine: Drain the excess citrus juice from the shrimp. Add the chopped vegetables to the bowl with the shrimp. Add the hot sauce (if using), and season with salt and pepper to taste.
Chill: Cover and return to the refrigerator for another 15-30 minutes to let the flavors meld.
Assemble: Just before serving, gently fold in the diced avocado to avoid breaking it up.
Serve: Warm the corn tortillas on a skillet or in the microwave. Spoon the ceviche mixture into the tortillas and serve immediately with extra lime wedges.