Shrimp Ceviche

By Gigirox

Slightly pre-cooking the shrimp, is a precaution when you're not sure how fresh the shrimp is. The chiles give the ceviche a nice kick, with the cucumbers and avocado cooling the palette.

Ingredients

• 2 pounds med shrimp-peeled and deveined
• 2 tablespoons salt
• 1 1/2 cups fresh lime juice, about 8 to 12 limes
• 1 1/2 cups fresh lemon juice, about 4 to 6 lemons
• 1 cup finely chopped red onion
• 2 serrano chiles minced, ribs and seeds removed
• 1 1/2 cups chopped cilantro
• 1 cucumber peeled, seeded and chopped 1/2" pcs
• 2 avocados chopped 1/2" pcs

Preparation

Step 1

Cook shrimp in boiling salted water for 1-2 minutes.

Put shrimp in ice water to stop the cooking process. Drain shrimp and cut into small pieces.

Place shrimp in glass bowl and pour juices over shrimp. Cover and refrigerate for 30 minutes.

Add red onion and serrano chile, regrigerate another 30 minutes.
Just before serving, add cilantro, avocado and cucumber.