3
jalapeno peppers, seeds and ribs removed and chopped
1
serrano chili, seeds and ribs removed and chopped
1/3 cup
red onion, chopped
2
green onions, chopped
1/3 cup
cilantro, chopped
1
cucumber, peeled and chopped
1
avocado, peeled and chopped
3/4 cup
fresh lime juice
3/4 cup
fresh lemon juice
Directions
In a large pot, bring 4 quarts of water and 2 tblsp of salt to a boil. Add the shrimp and cook for 1 minute. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
Drain the shrimp and cut 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 1/2 hour.
Mix in the onions, tomatoes and chilis and refrigerate another 1/2 hour to 1 hour.
Add the cilantro, cucumber and avocado. Spoon into individual serving dishes - I use cocktail glasses - and serve.