INGREDIENTS:

• 1 lb medium-small shrimp, peeled and deveined
• 2 Tbsp salt
• 3/4 cup lime juice (4-6 limes)
• 3/4 cup lemon juice (2-3 lemons)
• 1 cup finely chopped red onion
• 1 serrano chili, ribs & seeds removed, minced
• 1 cup chopped cilantro
• 1 cucumber, peeled & diced into 1/2-inch pieces
• 1 avocado, peeled, seeded & cut into 1/2-inch chunks

In large pot, bring to a boil 4 qts water, salted with 2 Tbsp salt.
Add the shrimp & cook for 1-2 minutes max, depending on size of shrimp (over cooking shrimp will turn it rubbery).
Remove shrimp with a slotted spoon & 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 & lemon juice.
Cover & refrigerate for 1/2 hour.

Mix in chopped red onion & serrano chili.
Refrigerate for an additional 1/2 hour.

Right before serving add cilantro, cucumber & avocado.

Yield: Serves 4-6