Shrimp Ceviche (the cooked kind)

• 2 pounds cocktail shrimp (already cooked)
• 6 large limes, juiced
• 1 large lemon, juiced
• 1 small white onion, chopped (or red onion... not a yellow cooking onion)
• 1 cucumber, peeled and chopped
• 1 large tomato, coarsely chopped
• 3 jalapeno peppers, chopped
• 1 serrano pepper, chopped
• 1 bunch cilantro
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• ground black pepper to taste
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• In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator.