Add the shrimp and jalapeño to a large glass or other non-reactive bowl. Pour in the orange, lime, and lemon juice and gently stir to combine, ensuring all the shrimp is submerged in the liquid.
Cover and place in the refrigerator for 30 minutes. After 30 minutes, gently stir.
Cover and return to the refrigerator for another 15-30 minutes or until the shrimp is “cooked” through (turns completely pink). Do not “overcook” or the shrimp will become tough.
Remove from the refrigerator and add the strawberries, pineapple, avocado, and cilantro to the bowl.
Season with salt and pepper, to taste, and toss gently to combine.
Spoon the ceviche into individual serving bowls with a slotted spoon to drain liquid. Serve immediately with the sliced lime for squeezing.