Shrimp Ceviche

Cut each shrimp in half or at least one-inch long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime juice, lemon juice and vinegar. Cover and refrigerate for one hour. Mix in the chopped onion and serrano or jalapeno peppers and refrigerate an addional hour. If you find the ceviche a little too acidic, drain out some of the juices after the marinating process. Add the remaining ingredients except the chopped avocado and lightly toss. Add salt and pepper to taste and then serve with the avocado.

Add the avocado as you serve the ceviche. There is usually left over ceviche and avocado does not keep well and will start to brown in the refrigerator. That is why I add the avocado to each serving rather than to the whole dish.