1 pound 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 red bell pepper cut into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
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. (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. (or so what I did and just buy pre-cooked shrimp)
Cover and refrigerate for a half hour.
Refrigerate an additional half hour.