Shrimp Ceviche

• 3 pounds large raw tiger shrimp, peeled and deveined
• 4 large tomatoes, seeded and diced
• 1 small red onion, diced
• 2 serrano peppers, seeded and finely chopped
• 1 cucumber, peeled and diced
• Handful cilantro, chopped plus several sprigs for garnish
• 2 avocados, peeled, pitted and cubed
• 1 teaspoon olive oil
• Salt to taste
• Pepper to taste
• 6 limes, juiced
• 4 lemons juiced
• 1 bag of tortilla chips or tostadas

1. Peel, devein and cut shrimp into 1/4-inch pieces.
2. Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 2 hours. The acid from the lemons and limes will "cook" the shrimp.
3. Toss prepared shrimp with the remaining ingredients and refrigerate for one more hour or longer. You can even prepare this overnight allowing all the flavors to fuse together.

shrimp, tomatoes, red onion, serrano peppers, cucumber, handful cilantro, avocados, olive oil, salt, pepper, lemons, tortilla chips

Taken from food52.com/recipes/12889-shrimp-ceviche (may not work)