Shrimp Ceviche

2-3 pounds fresh medium sized shrimp peeled and deveined12 cherry tomatoes cut into quarters1 small red onion diced6 tablespoons fresh cilantro diced1 small jalapeno pepper, seeded and diced8 limes, juiced8 lemons, juiced2 oranges, juiced2 large avocados diced 2 large cucumbers peeled and dicedBring a large pot of water to a boil. Add shrimp to boiling water and cook 5 minutes - no longer than 5 minutes. Drain shrimp and immediately rinse in very cold water. Pat dry.Cut up shrimp into 1/2 inch pieces. Place in large bowl.Pour the fresh citrus juice over the shrimp. Make sure shrimp is completely covered by the juice. Marinate 2 hours in the refrigerator.After 2 hours, drain off marinade and discard. To the bowl add diced red onion, tomato, diced chile and cilantro. Mix well and refrigerate for 2 more hours.After 2 hours, gently mix in cucumbers and avocado with shrimp. Serve in wine or martini glasses.Serves 12.Chef Kevin Molidor, Culinary Art Catering, Naperville