Shrimp Ceviche Serving Size - 6 Prepared By - Anne & Kevin Recipe Rating * * * *
			1 pound medium-small shrimp, peeled and deveined 2 Tbsp 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 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
			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. 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. Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour. Right before serving, add the cilantro, cucumber, and avocado.