Shrimp Ceviche

Ingredients

• 1 pound medium-small shrimp, peeled and deveined
• 2 tablespoons sea salt
• 3/4 cup lime juice (juice from 4-6 limes)
• 3/4 cup lemon juice (juice from 2-3 lemons)
• 2 roma tomatoes, diced
• 1 cup finely chopped red onion
• 1 jalapeno and seeds removed, minced
• 1/2 sweet onion, diced
• 1 cup fresh cilantro, chopped
• 1 avocado, peeled, seed removed, cut into 1/2-inch chunks

Directions

1. In a large pot, bring to a boil 4 quarts of water with salt. Add the shrimp and cook for 1 minute to 2 minutes (do not overcook the shrimp). Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2. Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a large bowl. Mix in the lime and lemon juice and stir to coat.
3. Next, Add the , diced tomatoes, diced onion, chopped red onion and diced jalapeno pepper. Cover and refrigerate for at least 30 minutes.
4. When you are ready to serve add the cilantro, cucumber, and avocado. Mix well together.
5. Taste for any additional sea salt.

Note: you can also add diced cucumber with this recipe.

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