Shrimp Cerviche

Shrimp Cerviche - This is the cooked shrimp version
2-3 lbs. Shrimp
3 large ripe tomatoes (diced)
1 red onion (diced)
2 avocados (diced) Do not buy a completely ripe avocado or you will cutting too much away
2 cucumbers (diced)
1 bunch cilantro (diced)
1 jalapeno (diced), if you like heat try wax or serrano peppers instead
juice of 8 limes (Key lime are best)
juice of 2 oranges
Boil Water. Place shrimp in water for 3 minutes, you are only blanching, not completely cooking. Immediately place shrimp in ice water after draining, so they stop cooking or the shrimp will get rubbery.
Cut shrimp into large bite sized pieces. A medium shrimp would be cut in half.
Place citrus and shrimp into bowl and allow to marinate a few hours. This acid cooks the shrimp the rest of the way.
Add remaining ingredients. I think this tastes better on day two, but you can serve after marinating an additional 4 hours.

Uncooked Shrimp Cerviche
12 limes
2 pounds shrimp
3 - 4 large ripe tomatoes (diced)
1 red onion (diced)
2 avocados (diced)
2 cucumbers (diced)
1 bunch cilantro (diced)
1 jalapeno (diced)
juice of 2 oranges

Cut up shrimp into bite sized pieces. Place in a bowl and cover completely with juice of limes. The lime acid will "cook" the shrimp. You will see this by a change of coloring of the shrimp. Refrigerate shrimp/lime for 3 hours.
Add remaining ingredients and chill for 4 hours.

Both recipes should be stored in refrigerator in sealed container. Both will only stay fresh for 4 days maximum.