Shrimp Ceviche

Ingredients

• 1 pound raw large shrimp (peeled and deveined)
• 1 cup lemon juice (squeezed from 5-6 lemons)
• 1 cup lime juice (squeezed from 8-9 limes)
• 2 cups diced cucumbers (skin on)
• 2 cups diced roma tomatoes
• 1 1/2 cups diced red onion
• 2 serrano peppers (diced, about 2 Tablespoons)
• 1 avocado (chopped)
• 1/4 cup chopped fresh cilantro leaves

Instructions

1. 1

   Fill pan 3/4 full with water and bring to a rolling boil. Add shrimp to pot and stir twice. Immediately drain the shrimp into a colander or remove with slotted spoon.

2. 2

   Rinse shrimp in colander with cold water to stop the cooking process.

3. 3

   Add lemon and lime juices to a large bowl. Add shrimp to the bowl and allow to sit, submerged, for 10 minutes.

4. 4

   Remove shrimp with slotted spoon to another large bowl. Do not discard citrus juices.

5. 5

   To the shrimp, add remaining ingredients and using gloved hands, toss well. Add about 1/4 of the reserved lemon and lime juice and toss again. You can discard the remaining juices at this point.

6. 6

   Cover and chill in the refrigerator for at minimum 30 minutes, or up to 8 hours.