Ensenada Shrimp Cocktail - cooking recipe

Ingredients

1 lb medium shrimp, peeled and deveined
2 tablespoons salt
2 plum tomatoes, seeded and chopped
3 jalapeno peppers, seeds and ribs removed and chopped
1 serrano chili, seeds and ribs removed and chopped
1/3 cup red onion, chopped
2 green onions, chopped
1/3 cup cilantro, chopped
1 cucumber, peeled and chopped
1 avocado, peeled and chopped
3/4 cup fresh lime juice
3/4 cup fresh lemon juice

Preparation

In a large pot, bring 4 quarts of water and 2 tblsp of salt to a boil. Add the shrimp and cook for 1 minute. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
Drain the shrimp and cut in half or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for 1/2 hour.
Mix in the onions, tomatoes and chilis and refrigerate another 1/2 hour to 1 hour.
Add the cilantro, cucumber and avocado. Spoon into individual serving dishes - I use cocktail glasses - and serve.