Shrimp and Avocado Seviche

• 4 limes
• 2 pounds medium shrimp
• 1/4 cup fresh lime juice (about 3 limes)
• 6 scallions, trimmed and finely chopped
• 2 to 4 serrano chiles, finely chopped
• 1/4 cup cider vinegar
• 2 teaspoons finely chopped fresh thyme
• 1 teaspoon dried oregano, preferably Mexican
• 2 large ripe avocados, peeled, pitted, and diced
• 1/4 cup finely chopped fresh cilantro
• 2 teaspoons salt
• Tortilla chips, for serving

1. Fill a large pot with 1 quart water.
2. Cut the 4 limes in half, and squeeze their juice into the pot; add the lime halves.
3. Bring to a boil, then turn off heat; let the mixture steep about 10 minutes.
4. Return to a boil.
5. Add the shrimp to the pot.
6. As soon as the water returns to a rolling boil, pour the shrimp mixture into a colander; discard the cooking liquid and limes.
7. Return the shrimp to the pot; cover, and let stand 15 minutes.
8. Transfer the shrimp to a baking sheet and spread them out; let stand until cool enough to handle.
9. Peel and devein the shrimp, and cut them into thirds.
10. Transfer to a medium bowl; stir in 1/4 cup lime juice and the scallions, chiles, vinegar, thyme, and oregano.
11. Let stand at room temperature 1 hour, stirring occasionally.
12. When ready to serve, stir the avocados, cilantro, and salt into shrimp mixture.
13. Serve with tortilla chips.

limes, shrimp, lime juice, scallions, serrano chiles, cider vinegar, thyme, oregano, avocados, fresh cilantro, salt, tortilla chips

Taken from www.epicurious.com/recipes/food/views/shrimp-and-avocado-seviche-392226 (may not work)