slice the chilled parboiled shrimp into small chunks and add them to a large bowl along with the cucumber, red onion, serrano peppers, pineapple, avocado, red bell pepper, tomatoes, cilantro, lemon juice, lime juice, salt and pepper until combined.
Place the bowl into the refrigerator and chill for 30 minutes before serving.
Once it is done chilling and cooking, place a small amount into a corn tortilla and top off with cotija cheese. Garnish with lime wedges and fresh cilantro leaves.