Mexican shrimp salad

This is a fresh, spicy and delicious shrimpsalad. I serve it with salted nacho chips.
You can make it the day before , it holds well in the fridge for a day (covered with plastc wrap).
Remember to take it out of the fridge at least one hour prior to servng. 

Mexican shrimp salad
2-3 servings
14 oz cooked shrimp, peeled
2 medium ripe tomatoes, chopped
1 jalapeño, seeds removed and finely diced
1 mango, peeled and chopped
1 avocado, chopped
1/4 cup freshly chopped cilantro
1/2 lime, juice
salt and pepper
Combine all ingredients in a bowl and toss well.
Taste and adjust with salt and pepper. Serve with nacho chips