Shrimp Ceviche

6 servings

6 hours marinate, plus 1 hour prep

1 	lb small shrimp, cooked
2 	tsps lime juice 
1 	lemon, juiced 
1/2 	orange,  juiced
2                tomatoes
1/2 	red onion, diced
1 	handful fresh cilantro, chopped
1 	serrano chili, roughly chopped
1 	avocado, diced
1/2 	cucumber, peeled, diced
1/2 	red bell pepper, diced

Wash shrimp. In ziploc marinate shrimp in lime, lemon, and orange juice for at least 4 hours and up to 6. (or just overnight).

Chop all the vegetables into small cubes.

Stir the tomato, onion, cilantro, bell peppers and Chile into the shrimp mixture and let sit at room temperature for about 20 minutes.

When ready to serve, gently fold in the avocado and cucumber. Serve in chilled martini glasses and tuck 2 to 3 tortilla chips around the sides of each.