Shrimp Ceviche

My husband does not like avocados or cucumbers, which I think lend a fun taste to this. I have made it without and it is good but if you add those two ingredients (which I have added to the recipe under options and the bottom), I think it makes it even more delicious!
The addition of jicama is another great addition if you like the crunch.

Ingredients:
20 or so, shelled, raw shrimp, medium-sized
1 teaspoon roasted and minced garlic
1 teaspoon fresh ground black pepper, divided
½ teaspoon salt, divided

1 medium-sized, red bell pepper, finely chopped
½ red onion, finely diced
2 cloves of garlic, minced
4-6 green onions, including most of the green part, finely chopped
½ cannister or so of cherry tomatoes, roughly chopped
1 medium-sized jalapeño, ribs and seeds removed and diced very small

1 large lime, juiced
¼ teaspoon lime zest
1 large lemon, juiced
¼ teaspoon lemon zest
1/8 of fresh cilantro bundle, leaves and stalk chopped into small pieces
1 teaspoon fresh Mexican oregano finely chopped

Directions:
Lightly oil a griddle pan or skillet. Sprinkle some of the salt, pepper, and roasted garlic on the shrimp. Heat up the griddle until hot but not smoking. Turn the heat down to medium low. Place the shrimp on the griddle for about 3 minutes on first side. Turn the shrimp and cook the other side about another minute and a half. The shrimp will have turned barely white and not opaque. Take off heat and place on plate to cool.

In a bowl, place the finely chopped red bell pepper, finely chopped red onion, minced garlic, chopped green onions, roughly chopped cherry tomatoes (these are usually sweeter than regular tomatoes), finely diced jalapeño. Place the lime zest, lime juice, lemon zest, and lemon juice on top. Add the cilantro and oregano. Mix together very well.

Chop up the cooled shrimp to small pieces. Place in bowl with the other ingredients. Fold in and make sure everything gets touched by the lemon and lime juice. Add the rest of the salt and pepper and continue to fold all the ingredients together. Do not stir vigorously, especially if you have added any avocado because it will just turn to mush.

Tightly cover the ceviche and place in the refrigerator for at least 30 minutes to an hour. The flavors will meld and cool everything down. Eat with chips and enjoy!