Cooking Louisiana  -  Shrimp Ceviche  
Shrimp Ceviche - Appetizer

Kosher salt
2 pounds medium-small shrimp, peeled and de-veined
8 limes, juiced
8 lemons, juiced
2 oranges, juiced, preferably sour oranges
2 large tomatoes, cut into 1/2-inch dice
1 red onion, cut into 1/2-inch dice
1 bunch cilantro, stemmed and roughly chopped
1 Serrano chili, roughly chopped
2 large avocados, peeled, seeded, and cut into 1/2-inch dice
1 large cucumber, peeled and cut into 1/2-inch dice
Tortilla chips, for garnish

In a large pot of boiling salted water, add the shrimp
and simmer until just cooked through, about 5 minutes. Using a slotted spoon,
transfer the shrimp to a bowl of ice water to chill.

Drain the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 4 hours and up to 6.

Stir the tomato, onion, cilantro, and chili into the shrimp mixture and let sit at room temperature for about 20 minutes.

David Harris