Shrimp Ceviche

Ingredients

2 pounds of Tiger shrimp
Lime juice (2 limes)
2 cups Roma tomatoes, diced
1 yellow onion, diced
1 cup green olives, sliced into rings
1 jalapeno, minced (leave seeds in)
1/4 jar pickled jalapenos
1/4 bunch cilantro, minced
1/4 cup parsley, minced
1/3 teaspoon dry oregano
1/3 teaspoon black pepper
1/3 teaspoon kosher salt
8 ounces tomato juice
1 tablespoon Worcestershire sauce
1 tablespoon garlic

Method

Bring water to a boil in sauce pan and add shrimp, cover, turn off heat and allow to sit for 5 minutes or until shrimp are cooked. Remove from water and chill until ready to use.

Combine all remaining ingredients. Add shrimp. Taste and add additional salt and pepper as needed. Cover and store refrigerated for about an hour.