Tasty Habanero Shimp Ceviche - cooking recipe

Ingredients

1 1/2 lbs large raw shrimp
10 limes
1 1/2 regular size orange habaneros
1/2 of a purple onion
1 medium size cucumber
ice
3 teaspoons sea salt

Preparation

Peel and devein Shrimp with a Shrimp Deveiner or small kitchen knife. A quick and easy way to clean your shrimp is to clean them under a running faucet or underwater in a bowl.
In a pot add water, about half ways. Add one teaspoon of salt to the water.
Add Shrimp to boiling water. You want to cook the shrimp for no more than 45 seconds or when they start to turn slightly pink.
Remove them immediately and add them to a bowl of ice water. The goal is to stop them from overcooking.
Once they are cool, cut the shrimp in thirds or halves depending on the size of the shrimp. Usually in three parts.
Add them to a bowl with one teaspoon of salt.
The Veggies.
Peel a medium size cucumber and dice into cubes or thin slices.
Peel and cut the red onion into thin slices. Combine both veggies into a bowl and add one teaspoon of salt.
queeze the juice of 10 limes with a lemon squeezer and add the habaneros to a high-speed blender. If you don't have a high-speed blender like a Vitamix or Blentec remove the seeds from the habaneros. Blend for about a minute at high speeds.
Add the blended habaneros with the lime juice in the bowl of shrimp, enough to cover them.
Allow the shrimp to cook in lime juice for a minimum of 2 hours in the refrigerator or overnight, before combining the veggies with the shrimp. Drain any excess lime juice and combine all the ingredients together, tossing them gently.
Garnish with avocado slices and serve with tostadas or saltine crackers.