Shrimp Ceviche

Serves 4-6

Ingredients:

1 pound medium-small shrimp, peeled and deveined

2 Tbsp. salt

¾ cup lime juice (juice from 4-6 limes)

¾ cup lemon juice (juice from 2-3 lemons)

1 cup finely chopped red onion

2 Roma tomatoes

1 Serrano chile, ribs and seeds removed, minced

1 cup chopped cilantro

1 cucumber, peeled diced into ½ -inch pieces

1 avocado, peeled, seed removed, cut into ½ -inch chunks

Method:

1. In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp. salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

2. Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

3. Mix in the chopped red onion, tomatoes and Serrano chile. Refrigerate an additional half hour.

4. Right before serving, add the cilantro, cucumber and avocado.

Note: If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.