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Title: Shrimp Ceviche
Categories: Seafood, Citrus, Chilies, Fruits, Vegetables
Yield: 5 Servings

1 lb Medium-small shrimp; peeled,
- deveined, tails optional
2 tb Salt
3/4 c Lime juice; from 4-6 limes
3/4 c Lemon juice; from 2-3 lemons
1 c Fine chopped red onion
1 Serrano chile; seeded, ribs
- removed, minced
1 c Chopped cilantro
1 Cucumber; peeled, diced 1/2"
1 Avocado; peeled, seeded, in
- 1/2" chunks

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.

Drain the shrimp. Cut each piece of shrimp in half, or
into inch-long pieces. Place shrimp in a glass or ceramic
bowl. Mix in the lime and lemon juice. Cover and
refrigerate for a half hour.

Mix in the chopped red onion and serrano chile.
Refrigerate an additional half hour.

Right before serving, add the cilantro, cucumber, and
avocado.

Elise' Note: 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.

Why pre-cook the shrimp? While the acidic marinade "cooks"
(denatures) the proteins, it doesn’t kill the bacteria.
Traditionally ceviche is made with raw seafood, but even
then it is recommended that pregnant women or people with
compromised immune systems avoid it.

Yield: Serves 4-6

RECIPE FROM: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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... "He who can does - he who cannot, teaches." -- George Bernard Shaw
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