• Kosher Salt
• 2 lbs small to medium shrimp, peeled and deveined
• 8 Limes, Juiced (1C)
• 8 Lemons, Juiced (1C)
• 2 oranges, Juiced (1/2C)
• 2 large tomatoes, cut into 1/2 inch dice
• 1 red onion, cut into 1/2 inch diced
• 1 bunch cilantro, stemmed and chopped
• 1 large cucumber, peeled, seeded and cut into 1/2 inch pieces
• 1 serrano chile, roughly chopped
• 2 large avocados, peeled and cut into 1/2 inch dice
• Tortilla chips for garnish

In a large pot of salted water, add shrimp and simmer until just cooked, about 5 minutes.  Transfer to a bowl of ice water to cool.  Drain the shrimp and chop into 1” pieces and transfer to a bowl.  Add lemon, lime and orange juice and stir to combine.  Refridgerate for at least 4 hours and up to 6.

Stir the tomato, onion, cilantro and chile into the shrimp mixture and allow to sit at room temp about 20 minutes.  Just before serving, add the avocado and cucumber and gently combine.  Serve in chilled glass dishes.  Garnish with tortilla chips.