Shrimp Ceviche

• 1 lb medium-small shrimp, peeled and deveined
• 2 tablespoons salt
• 34 cup lime juice (juice from 4-6 limes)
• 34 cup lemon juice (juice from 2-3 lemons)
• 1 cup finely chopped red onion
• 1 serrano chili, ribs and seeds removed, minced
• 1 cup chopped cilantro
• 1 small cucumber, peeled diced into 1/2-inch pieces
• 1 avocado, peeled, seed removed, cut into 1/2-inch chunks
• 4 small lettuce leaves
• corn tortillas or tortilla chips

1. Boil shrimp in salted water 1 minute to 2 minutes max, depending on size of shrimp.
2. (Over-cooking the shrimp will turn it rubbery.)
3. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
4. Drain the shrimp.
5. Cut each piece of shrimp in half, or into inch-long pieces.
6. Place shrimp in a glass or ceramic bowl.
7. Mix in the lime and lemon juice.
8. Cover and refrigerate for a half hour.
9. Mix in the chopped red onion and serrano chile.
10. Refrigerate an additional half hour.
11. Right before serving, add the cilantro, cucumber, and avocado.
12. Using lettuce leaves as a garnish, serve with chips or wratpped in warm tortillas.

shrimp, salt, lime juice, lemon juice, red onion, serrano chili, cilantro, cucumber, avocado, corn tortillas

Taken from www.food.com/recipe/shrimp-ceviche-171503 (may not work)