Shrimp Ceviche

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recipe

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
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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)

Drain the shrimp. Cut each piece of shrimp in half,
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or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime
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and lemon juice.
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Cover and refrigerate for a half hour.

Mix in the chopped red onion and Serrano chile.
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Refrigerate an additional half hour.

Right before serving, add the cilantro, red bell pepper,
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and avocado. (I served mine in the Avocado, How pretty!)
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