Make Shrimp Ceviche:
Place shrimps in a medium glass or stainless steel bowl.
Add lemon and lime juices and stir in the Serrano chile, onion and cilantro leaves.
Cover the bowl and refrigerate for about 2 to 3 hours or until the shrimps turn a light pink color and are not translucent.
Cut in half, gently squeeze out the seeds and then dice 1/3 of all tomatoes, transfer to a large bowl.
Add bell peppers, scallions, cucumber and coriander. Cover the bowl and place in refrigerator.
In a blander puree remaining tomatoes until smooth, add lime juice, Tabasco sauce, salt, olive oil and tomato juice (if needed), blend until combined.
Pour to a pitcher and chill until ready to serve (at list 1 hour and up to 6 hours).
When ready to serve taste and adjust the seasonings.
Ladle pureed Gazpacho to soup balls for each person, spoon the chunky mixture, lemon and lime marinade from Ceviche, and arrange a few shrimps and avocado slices on top. Squeeze a liberal amount of lime juice on top and sprinkle fresh cilantro leaves.