If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.
- 1 pound medium-small shrimp, peeled and deveined
- 2 tablespoons salt (for salting the poaching water)
- 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
1 Boil the shrimp: 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 Cut up shrimp, mix with lime and lemon juice: Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces.
Place the 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.