Ceviche with Shrimp and Avocado

From: How To Read A French Fry

The acidity from the lime juice "cooks" the shrimp without heat


1 1/2 pounds peeled small to medium shrimp (about 1 3/4 pounds in the shell)
Juice of 5 limes
2 Tbsp minced, seeded jalapeno
1/4 C minced red onion
Salt
1 cucumber, peeled, seeded and diced
2 avocados, halved, seeded, peeled and diced
1 bunch fresh cilantro leaves, chopped
Tortilla chips (optional)

Rinse the shrimp under cold running water and pat dry. Place them in a mixing bowl with the lime juice, 1 tablespoon of jalapeno, 2 tablespoons of the onion and a sprinkling of salt. Toss well to coat. Spoon the mixture into a zipper-lock plastic bag, press out all the air and seal tightly. Refrigerate, turning from time to time to distribute the lime juice, until the shrimp are opaque, about 1 hour. Larger shrimp may take as long as 2-3 hours.

When ready to serve, toss the shrimp with the remaining jalapeno and onion, the cucumber, avocados and cilantro. Taste and adjust the salt. Serve with tortilla chips, if desired.