INGREDIENTS
1 lb small to medium sized shrimp, peeled and deveined
3/4 cup lime juice (about 4-6 limes)
3/4 cup lemon juice (about 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, and minced. if you can't find serrano, which is very hot, substitute with jalapeno
1 cup chopped cilantro
1 cucumber peeled and diced into half inch pieces or a bit smaller
1 or 2 avocados peeled and cut into same size chunks as the cucumber
DIRECTIONS
Boil the shrimp in 2 quarts water and 1 tbsp salt. Cook for 1 minute or no longer than 2 minutes, depending on the size of the shrimp. Do not overcook it making it rubbery. Cut up shrimp and place in a bowl. Add the lime or lemon juice. Cover and refrigerate for 30 minutes. Mix in red onion, and chili. Refrigerate an additional half hour. Right before serving add cilantro, cucumber, and avocado and combine.
Serve with Aloft Chenin Blanc.
