Shrimp Ceviche

Nothin says summer to me like ceviche, a mojito, and bare feet on the patio...Perfect to make ahead or enjoy the time needed for refrigeration with a walk or a head start on that mojito :-)

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 1  lb  medium-small shrimp, peeled and deveined
• 2  tablespoons salt
• 3⁄4 cup lime juice (juice from 4-6 limes)
• 3⁄4 cup lemon juice (juice from 2-3 lemons)
• 1  cup  finely chopped red onion
• 1  serrano chili, ribs and seeds removed, minced
• 1  cup  chopped cilantro
• 1  small cucumber, peeled diced into 1/2-inch pieces
• 1  avocado, peeled, seed removed, cut into 1/2-inch chunks
• 4  small lettuce leaves
•  corn tortillas or  tortilla chips

Directions

1. Boil shrimp in salted water 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.
2. 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.
3. Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4. Right before serving, add the cilantro, cucumber, and avocado.
5. Using lettuce leaves as a garnish, serve with chips or wratpped in warm tortillas.