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Bring a large pot of salted water to a boil over high heat. Turn off the heat, add 1 pound peeled and deveined raw medium shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
Chop the shrimp into ½-inch pieces and place in a large bowl. Add ¼ cup freshly squeezed lemon juice, ¼ cup freshly squeezed lime juice, 2 chopped tomatoes, finely chopped red onion, 1 finely chopped medium jalapeño, ½ cup chopped cilantro, and ½ teaspoon kosher salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
Just before serving, dice 1 medium avocado, add to the ceviche, and gently toss to combine. Serve with tostadas or tortilla chips, if desired.