Citrus Shrimp Salsa

1. To prepare marinade, combine orange juice, lemon juice, lime juice, red onion, jalapeño pepper, 2 tablespoons cilantro, ginger and jalapeño sauce in mixing bowl; remove and reserve 1/4 cup marinade.

2. Add rock shrimp; cover and refrigerate for 3 to 4 hours, until shrimp is firm and no longer transparent. Remove shrimp from marinade; discard marinade. Place shrimp in clean mixing bowl; add 1/4 cup reserved marinade, avocado, grapefruit segments, cucumber, celery, 2 tablespoons cilantro and olive oil; toss gently to combine. Season with salt and pepper. Serve ceviche in chilled martini glasses.