Charleston's Shrimp Ceviche

Source: Charleston's Restaurant, Tulsa, Oklahoma

2 1/2 cups cooked shrimp
1 quart diced tomatoes
1/2 ounce fresh cilantro, chopped
1/2 cup green bell pepper, diced
1/2 cup red onion, diced
1/8 cup fresh jalapeno pepper, minced
3/4 cup jicama, diced
3/4 teaspoon granulated garlic
1 1/4 tablespoons kosher salt
1 tablespoon fresh cracked black pepper
1 1/4 cups fresh lime juice
3 avocadoes, medium dice

Combine all ingredients except avocadoes and allow flavors to blend for 6-12 hours.

Add avocado just before serving. Serve with a bowl of warm tortilla chips.