Shrimp Ceviche

Willie made a delicious ceviche a month ago (see "Cod and Clam Ceviche," adapted from "Red Snapper Ceviche," recipe here). This time around, we experimented with a fine, fine dice on all of the ingredients. The result is a delicate ceviche that can be eaten with tortilla chips as if it were a salsa-- a chunky, protein-filled salsa. Here is the recipe we adapted, from simplyrecipes.com:

Ingredients:

1 lb medium-small shrimp, peeled and deveined

2 tbsp 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 chile, ribs and seeds removed, minced

1 cup chopped cilantro

1 cucumber, peeled and finely diced

1 avocado, peeled, seed removed, and finely diced

Directions:

1. In a large pot, bring to a boil 4 quarts of water, salted with 2 tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Overcooking 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 (Adrienne's note: even on the shrimp, we did a fine dice-- about 1/4 inch). 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.

Serves 4-6.