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.
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.