Ingredients
1¼lbsmedium shrimp,peeled, deveined and tails removed
⅓cupfresh lime juice
⅓cupfresh lemon juice
2medium roma tomatoes,diced
¾cupred onion,chopped
½cupcilantro,chopped
1medium jalapeno pepper,seeded if preferred for less heat, diced
salt and pepper,to taste
½medium cucumber,peeled and diced
1medium avocado,diced
Preparation
Bring a pot of water to a boil. Meanwhile, fill up a medium bowl with ice water, set aside.
Add shrimp to boiling water and let cook for about 1 minute, just until pink and opaque.
Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces.
In a medium non-reactive bowl, combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, jalapeno pepper and season with salt and pepper to taste.
Transfer to refrigerator and let rest for 30 minutes to 1 hour.
Toss in cucumber and avocado and serve.
