shrimp ceviche

Third in the series. This is a gazpacho-inspired modern ceviche and my first time writing a recipe that could really use the word "inspired" in that way.

1# shrimp, fully peeled and deveined. If this is raw, cook it for 2 minutes in a big pot of water at a rolling boil, then quench in an ice bath. Cut into pieces to better fit on a fork.

Marinate this for an hour in enough lemon juice to cover, plus maybe an ounce or two of tomato juice.

5 or 6 oz of Korean or Persian cucumber, diced. These are both crisp but sweet cucumbers with a tender skin so that they don't have to be peeled. This can go in towards the end of the marination.

Pour off the excess lemon and add:

1 tomato, diced, and its juice. I didn't bother seeding the tomato, but I did strain the juice as i poured it off the cutting board.
The leaves from half a bunch of cilantro. This will seem like too much but it's not.
2t Worcestershire sauce
2t balsamic
1/8t ground cumin
Maybe 1/4t ground black pepper
Maybe 1/4t salt -- do this last and be careful, because you'll also get salt from the Worcestershire sauce.

I served this tonight alongside my traditional Peruvian-style haddock and Mexican-style salmon nectarine ceviches and it was very well received.