Shrimp Ceviche

In a large pot, combine 2 quarts of water and 1 tablespoon of salt. Bring the water to a rolling boil over high heat.

Add the shrimp to the boiling water. Cook the shrimp for 1 to 2 minutes, depending on the size of the shrimp. Be careful not to over - cook the shrimp, as it will turn rubbery.

Using a slotted spoon, remove the shrimp from the boiling water and immediately place them into a bowl of ice water to stop the cooking process.

Drain the shrimp from the ice water.

Cut each piece of shrimp in half or into inch - long pieces.

Place the cut shrimp in a glass or ceramic bowl.

Mix the lime and lemon juice into the shrimp in the bowl.

Cover the bowl and refrigerate for 30 minutes.

Mix the chopped red onion and serrano chile into the shrimp mixture.

Refrigerate the mixture for an additional 30 minutes.

Right before serving, add the cilantro, cucumber, and avocado to the shrimp mixture.

Serve the shrimp ceviche chilled with tortilla chips.