shrimp ceviche

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Servs: 4  

This is one of my favorites to make when the weather gets hot. Its easy to make. Its light and taste great, prefect for the summer months.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

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

Instructions

1. 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. 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. 3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4. 4 Right before serving, add the cilantro, cucumber, and avocado.

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