Shrimp and Avocado Ceviche (serves 4)

I love Ceviche. It is really fresh and great to have during warm weather. I had this as an appetizer to a 3 course meal on my mini holiday with Helen. I paired it with a Gewurtziminer wine.

Ingredients:

1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1/2 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks

Method:
Fill a pot with water and add some salt. Bring water to a boil. Add shrimp and remove pot from heat. Leave shrimp in hot water for 4 minutes. Drain and rinse with cold water to stop further cooking. (This is the best technique for cooking shrimp i have ever come across. They have always come out perfect for me)

Mix all ingredients and refrigerate for a few hours before serving. This allows the citrus juices to get absorbed into the shrimp, avocado and onion. If you love avocado, try and add some more. Helen and I thought this recipe could have used a bit more avocado.

1/2 a cup = 2 Weight Watchers Momentum Plan (c) Points

This recipe was found on elise.com and then slightly modified.