Shrimp Ceviche

Back in NYC, where all cuisines are widely available 24 hours a day, one can find amazing ceviche.
A chilean friend, Carlos, introduced me to Ceviche a decade ago. We worked the restaurant business in NYC and no matter how good the food was, eating the same flavors 5 days a week will get you tired... So the kitchen staff would always do fun things or bring a different meal from home. Carlos was the ceviche man, he used the freshest chilean bass that would slowly cook in the citrus juice. That was when i fell in love with Ceviche.

Ingredients:

1lb 16-20 shrimp, peeled and deveined, tails off

juice of 4-5 lemons

juice of 3-4 limes

1 small red onion, chopped

1 jalapeno, seeded and chopped

1 avocado, cubed

1 small cucumber, peeled and chopped

handful chopped cilantro

2 tablespoons salt

pepper to taste

Bring a pot of water to a boil. Cook shrimp until pink, about 2 minutes.

Remove from hot water and dump shrimp in ice cold water, to stop it from cooking more. Cut shrimp into 3-4 pieces each.

In a large bowl mix shrimp, onion and jalapeno . Pour lemon and lime juice over shrimp and season with salt and pepper. Refrigerate for 1 hour. Add cilantro, cucumber and avocado before serving. Serve with corn tortillas or toast.