Shrimp Ceviche

Total Time: 1 hr 45 mins Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1 lb medium-small shrimp, peeled and deveined
• 2 tablespoons salt
• 3/4 cup lime juice (juice from 4-6 limes)
• 3/4 cup lemon juice (juice from 2-3 lemons)
• 1 cup finely chopped red onion
• 1 serrano chili, ribs and seeds removed, minced
• 1 cup chopped cilantro
• 1 small cucumber, peeled diced into 1/2-inch pieces
• 1 avocado, peeled, seed removed, cut into 1/2-inch chunks
• 4 small lettuce leaves
• corn tortillas or tortilla chips

Recipe

• 1 boil shrimp in salted water 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 and serrano chile. refrigerate an additional half hour.
• 4 right before serving, add the cilantro, cucumber, and avocado.
• 5 using lettuce leaves as a garnish, serve with chips or wratpped in warm tortillas.