Shrimp Ceviche

Traditional ceviche is made without cooking the fish with heat, but rather allowing the acid in the citrus juice to denature the fish and render it "cooked". In this recipe the shrimp is cooked and then combined with the citrus to provide all the flavor.
You can turn up the spice on this recipe by adding additional serrano chilies or red pepper flakes.
This ceviche can be served as an appetizer or a main dish. When served as the main course, I like to add a flatbread pizza and some chip for dipping.



Ingredients

1 pound raw shrimp (21-25 per pound) peeled and deveined
Juice of 2 lemons
Juice of 4 limes
Juice on 1 orange
1 cup peeled, seeded and diced cucumber
1/2 cup finely chopped red onion
2 (or more) serrano chilies, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, cut into 1/2 inch pieces
1/4 cup olive oil
Salt and Pepper

Instructions

Combine 2 quarts water and 1/4 cup salt in large saucepan. Bring to boil over high heat. Add shrimp and immediately turn off the heat. Cover and let the shrimp sit until just cooked through, about three minutes. Transfer to cutting board until cool enough to handle, about 10 minutes

Chop the shrimp into 1/2 inch pieces. Place in nonreactive bowl. Add lemon, lime and orange juice. Stir in cucumber, onion and chilies. Refrigerate for 1 to 4 hours.

Stir in tomato, avocado, oil and 1/4 teaspoon salt. Let stand at room temperature for 30 minutes before serving.