Räkor Ceviche fyllda Avokado

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1. 1
   Boil a large pot of water, add the shrimp and cook until just opaque, about 4 minutes.
2. 2
   Remove and transfer to an ice bath to prevent further cooking.
3. 3
   In a large bowl combine the onions, garlic, tomatoes, cilantro, salt, pepper, vinegar, olive oil jalapeno, clam juice, cumin, and honey; mix to combine.
4. 4
   Add the shrimp and refrigerate for at least 2 hours or as long as overnight.
5. 5
   To serve cut the avocados in half, remove the pit and skin.
6. 6
   Divide arugula in 4 dishes, top each with 1/2 avocado and top with ceviche (about 1/2 cup-7 shrimp each).