Shrimp Ceviche

Ingredients

• 1 pound medium-small shrimp, peeled and deveined
• 2 tablespoons salt
• 3/4 cup lime juice
• 3/4 cup lemon juice
• 1 cup finely chopped red onion
• 1 serrano chile, ribs and seeds removed, minced
• 1 cup chopped cilantro
• 1 cucumber, peeled diced into 1/2-inch pieces
• 1 avocado, peeled, seed removed, cut into 1/2-inch chunks

Directions

1. Pour 4 quarts of water into a large pot, stir in 2 Tbsp salt, and bring it to a boil. Add the shrimp and cook for 1 minute to 2 minutes max, using the size of the shrimp as your guide. Leave them too long and they’ll turn rubbery.
2. Lift the shrimp out with a slotted spoon and transfer them straight into a bowl of ice water so the heat stops in its tracks.
3. Drain the shrimp well. Halve each shrimp, or cut them into inch-long pieces.
4. Put the shrimp in a glass or ceramic bowl, then stir in the lime juice and lemon juice. Cover the bowl and chill it for a half hour.
5. Stir in the chopped red onion and serrano chile, then return the bowl to the refrigerator for another half hour.
6. Just before serving, fold in the cilantro, cucumber, and avocado.