Shrimp Ceviche - cooking recipe

Ingredients

1 1/2 lbs shrimp
6 limes
1 small shallot, minced
4 small ripe tomatoes, diced
4 serrano chilies, en escabeche chopped (canned)
1 jalapeno chile, seeded & minced
1/3 cup olive oil
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup fresh cilantro leaves
2 avocados, diced

Preparation

Cook shrimp in boiling, salted water 3 minutes or just until cooked.
Cool, peel, devein, and roughly chop shrimp.
Squeeze limes into a medium bowl.
Add shrimp, shallot, and next 7 ingredients, stirring until well blended.
Chill at least 1 hour and up to 6.
Stir cilantro and diced avocados into chilled shrimp mixture.
Serve with a slotted spoon.