Shrimp Ceviche

Boil the shrimp:

In a large pot, bring 2 quarts of water to a boil, salted with 1 tablespoon of salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.)

Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

Cut the shrimp, mix with lime and lemon juice:

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

Place the shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour. Right before serving, add the cilantro, cucumber, and avocado. Serve chilled with tortilla chips.