Shrimp Ceviche in Toasted Corn Cups

Name: Shrimp Ceviche in Toasted Corn Cups
Ingredients: 3 tablespoons corn or vegetable oil; 1 lime, zested; 12 (6-inch) white corn tortillas; Kosher salt; 3/4 pounds shrimp, peeled, tails removed and deveined; 1 ear white corn, husked; 1/2 small red onion, finely minced; 1 cup finely cubed watermelon; 3 oranges, zested, segmented, and juice squeezed from pulp; 1 lemon, juiced; 3 tablespoons chopped cilantro leaves; 1/2 small green jalapenos, finely minced; 1 avocado, halved, pitted and flesh removed; 1 lime, juiced