Or, something like that.
Shrimp and Avocado Ceviche
1-1/2 pounds extra-large or jumbo shrimp
3/4 cup fresh squeezed lime juice
3/4 cup fresh squeezed lemon juice
1 cup finely diced red onion
3 cloves of garlic, grated
1 jalapeno, seeded and finely chopped
1 cup cilantro, loosely chopped
3 avocados, cut into chunks
salt for boiling shrimp
Bring a large pot of water to boil for the shrimp and add in a generous handful of salt. Carefully dump the shrimp into the pot and allow to cook for 2-3 minutes, depending on size. Allow them to just become pink and then immediately transfer to an ice bath.
Drain the shrimp, pat dry, and cut into 1-inch sized pieces. Transfer them to a large, shallow bowl or dish and pour over the lime and lemon juice. Cover and allow to refrigerate for a half an hour, stirring occasionally.
Add in the red onion, garlic, and jalapeno. Stir, cover, and refrigerate for another half hour, stirring occasionally.
Before serving, add in the avocado and cilantro and gently stir. Taste for seasoning and serve cold.