Shrimp Ceviche

• 2 pounds Small Shrimp, Cooked
• 1/2 cups Fresh Lime Juice Or Up To 3/4 Cup
• 1/2 cups Fresh Lemon Juice
• 1 teaspoon White Vinegar
• 1 cup Red Or Purple Onion, Chopped
• 1 whole Serrano Pepper Or 2 Jalapeno Peppers, Membranes And Seeds Removed, Chopped
• 3 whole Roma Tomatoes, Diced
• 1 whole Cucumber, Chopped
• 1 cup Cilantro, Chopped
• 1 Tablespoon Olive Oil
• 1- 1/2 teaspoon Mexican Oregano Or To Your Taste
• Salt And Pepper, to taste
• 1 whole Avocado, diced

1. Cut each shrimp in half or at least one-inch long pieces.
2. Place shrimp in a glass or ceramic bowl.
3. Mix in the lime juice, lemon juice and vinegar.
4. Cover and refrigerate for one hour.
5. Mix in the chopped onion and serrano or jalapeno peppers and refrigerate an addional hour.
6. If you find the ceviche a little too acidic, drain out some of the juices after the marinating process.
7. Add the remaining ingredients except the chopped avocado and lightly toss.
8. Add salt and pepper to taste and then serve with the avocado.
9. Add the avocado as you serve the ceviche.
10. There is usually left over ceviche and avocado does not keep well and will start to brown in the refrigerator.
11. That is why I add the avocado to each serving rather than to the whole dish.

shrimp, lime juice, lemon juice, white vinegar, red, serrano pepper, tomatoes, cucumber, cilantro, olive oil, oregano, salt, avocado

Taken from tastykitchen.com/recipes/appetizers-and-snacks/shrimp-ceviche-3/ (may not work)