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• 1 pound of peeled, deveined shrimp (.25 pounds extra if the tails are still on) – cooked is ok, then you won’t do step one of the recipe
• ¼ cup freshly squeezed lemon juice (two lemons)
• ¼ cup freshly squeezed lime juice (three limes)
• Two medium tomatoes, seeded and chopped
• ½ small red onion, finely chopped
• ½ cup freshly chopped cilantro (leaves and stems)
• ½ teaspoon kosher salt
• 1 medium avocado

1. Cook the shrimp if not pre-cooked. Bring a large pot of salted water to a boil; turn off the heat; add the shrimp and poach until opaque and just cooked through; drain and set aside until cool enough to handle.
2. Combine the ingredients. Chop the shrimp into ½ inch pieces and place in a large bowl; add the lemon juice, lime juice, tomatoes, red onion, cilantro, and salt; toss to combine; cover and refrigerate for one to four hours.
3. Add avocado right before serving. Just before serving, dice the avocado, add to the ceviche, and gently toss to combine.

Serves two