Ceviche de Camarones

1-1/2 pounds large (20 count) shrimp
1 yellow bell pepper
1 red bell pepper
1/2 small red onion
1 small bunch cilantro
4 tsp fine sea or kosher salt
1 jalapeño pepper
12 lemons, or as needed
8 limes, or as needed
4 oranges, or as needed

Peel and de-vein the shrimp. Core, seed and slice the red and yellow bell peppers into thin strips about 2 inches long. Thinly slice the red onion. Remove stems from cilantro and coarsely chop the leaves. Remove stem, veins and seeds from the jalapeño pepper and mince.

Toss the shrimp, yellow and red pepper, onion, cilantro, salt and chili pepper together in a bowl to mix them evenly. Pack into a non-reactive container (a 2-quart glass jar works well). Squeeze the citrus, strain out any seeds and pour over the shrimp and vegetables. There should be enough juice to cover the shrimp and vegetables, if not add more. Seal the container and refrigerate until the shrimp is opaque, 12 hours to one day.

To serve: Drain, discard most of the liquid and pile the shrimp and vegetables in a serving bowl. Serve with chips and avocado.

Makes 6 servings.