Shrimp Ceviche

Makes 6-8 servings

12 oz cooked shrimp (peeled and deveined), roughly cut or kept whole
2 large Haas avocados, diced
3 roma tomatoes, diced
1 red onion, diced 
1 1/2 cups cilantro, chopped
2 cloves garlic, minced
Juice of 3 lemons
Juice of 3 limes
2 tblsp EVOO
1 tsp black pepper
1 tblsp sea salt

1. In a large bowl, add tomatoes, onion, cilantro, garlic, shrimp, lemon juice and EVOO and combine. 
2. Add the avocado, lime juice, salt and pepper and carefully combine. 
3. Chill ceviche in the refrigerator for 30 minutes to an hour before serving.