Ingredients:

• 1 pound peeled and deveined raw medium shrimp, thawed if frozen

• 1/4 cup freshly squeezed lemon juice (from2 lemons)

• 1/4 cup freshly squeezed lime juice (from 2to 3 limes)

• 2 medium tomatoes, seeded and chopped

• 1/2 small red onion, finely chopped

• 1 medium jalapeño, seeded and finelychopped (about 3 tablespoons)

• 1/2 cup chopped fresh cilantro leaves andtender stems

• 1/2 teaspoon kosher salt

• 1 medium avocado

• Tostadas or tortilla chips, for serving(optional)

Instructions:

1. Bring a large pot of salted water to a boil over high heat.Turn off the heat, add 1 pound peeled and deveined rawmedium shrimp, and poach until the shrimp are opaqueand just cooked through, 2 to 3 minutes. Drain theshrimp and set aside until cool enough to handle, about10 minutes.
2. Chop the shrimp into 1/2-inch pieces and place in alarge bowl. Add 1/4 cup freshly squeezed lemon juice,1/4 cup freshly squeezed lime juice, 2 choppedtomatoes, finely chopped red onion, 1 finely choppedmedium jalapeño, 1/2 cup chopped cilantro, and 1/2teaspoon kosher salt, and toss to combine. Cover andrefrigerate for at least 1 hour or up to 4 hours.
3. Just before serving, dice 1 medium avocado, add to theceviche, and gently toss to combine. Serve withtostadas or tortilla chips, if desired.

Serves 4 to 6