With the warm days upon us, this ceviche is a tasty way to cool off.
1 lb of medium – small shrimp, peeled and deveined
2 tablespoon salt
¾ cup lime juice
¾ lemon juice
1 cup finely chopped red onions
1 serrano chile, ribs and seeded removed, minced
1 cup chopped cilantro
1 cucumber, peeled and diced into ½ inch pieces
1 avocado, peeled, seed removed, cut into ½ chunks
In a large pot, boil 4 quarts of water, salted with 2 tablespoons of salt. Add the shrimp and cook for a minute or two, depending on the size of the shrimp.
(Do not over cook the shrimp because that will make it rubbery.) Remove the shrimp from the boiling water with a slotted spoon and place in a bowl of water with ice to stop from cooking.
Drain the shrimp. Cut each of the shrimp in halves. Place shrimp in choice of bowl, ceramic or glass. Mix in the lemon and lime juice. Cover and refrigerate for a half hour.
Mix in the chopped red onion and Serrano chile. Refrigirate for an additional half hour.
Before serving, add the cilantro, cucumber and avocado.
Enjoy this refreshing dish with caution, it will leave you wanting more!