Shrimp Ceviche Salad

1 lb. medium-small shrimp, peeled and deveined

2 tsp. salt

3/4 cup lime juice (4-6 limes)
3/4 cup lemon juice (2-3 lemons)

1 cup finely chopped red onion

1 serrano chile, ribs and seeds removed, minced

1 cup chopped cilantro

1 cucumber, peeled, diced into 1/2 inch pieces

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

1 tomato, chopped

Add shrimp to boiling, salted water and cook for 1-2 minutes. Cut shrimp into inch long pieces. Place shrimp in glass or ceramic bowl. Mix in lime and lemon juice. Cover and refrigerate for 3o minutes. Mix in red onion and chile, refrigerate for another half hour. Add cilantro, cucumber, avocado and tomato immediately before serving.

I used some frozen shrimp I had on hand and didn't use all of the lime and lemon juice. I served this with chips and guacamole and it made a tasty, light meal.