Shrimp Ceviche

• 1 cucumber, diced
• 2 Roma tomatoes, diced
• 0.5 medium red onion or 2 shallots, diced
• 2 serrano peppers, seeded and deveined
• 0.25 cup chopped cilantro
• 6 medium limes, divided
• 1.5 tsp. salt, divided
• 0.5 tsp. ground black pepper to taste
• 0.5 lb. raw shrimp, peeled and deveined
• 1 small ripe avocado, diced

Combine the cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 tsp. salt and squeeze 1 lime in too. Mix this gently and set it aside.

Squeeze the remaining limes into another bowl. Add the remaining salt and pepper.

Bring a 1 or 2-quart pot of water to a boil. Place the shrimp into the boiling water for 45 seconds. Quickly remove them from the water using a strainer.

Chop the partially cooked shrimp into small pieces and add them to the bowl with the seasoned lime juice. Let this sit for 20 minutes. Combine it with the cucumber mixture and top with the avocado.