Ingredients Jump to Instructions ↓

  1. 1 pound medium-small shrimp , peeled and deveined

  2. 2 Tbsp salt

  3. 3/4 cup lime juice (juice from 4-6 limes)

  4. 3/4 cup lemon juice (juice from 2-3 lemons)

  5. 1 cup finely chopped red onion

  6. 1 Serrano Chile, ribs and seeds removed, minced

  7. 1 cup chopped cilantro

  8. 1 cucumber , peeled diced into 1/2-inch pieces

  9. 1 avocado , peeled, seed removed, cut into 1/2-inch chunks

Instructions Jump to Ingredients ↑

  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. (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.

  2. Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. 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, serrano chile, cucumber and cilantro. Refrigerate an additional half hour.

  4. Right before serving, add the avocado.


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