Megan's Shrimp Ceviche

Megan’s Shrimp Ceviche

½ lb of raw shrimp, peeled and de veined
Juice of 1 lemon
Juice of 1 lime
Juice of 1 orange
½ cup finely chopped cucumber
¼ cup finely chopped red onion
½ of Serrano chili, seeded and finely chopped
½ cup diced seeded tomato
½ avocado – chopped into small pieces
1 tbsp cilantro leaves
¼ kosher salt

1.) Combine 4 cups of water and ¼ salt in a large saucepan, bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through 3-4 minutes. Transfer to cutting surface, let cool.
2.) Chop the shrimp into ½ inch pieces and place in a medium nonreactive bowl. Add lemon, lime and orange juice. Stir in cucumber, onion and chilies. Refrigerate 30 mins.
3.) Stir tomato, avocado, chopped cilantro, into the shrimp mixture. Let stand for 30mins before eating.
4.) Enjoy in lettuce cups, or with corn tortillas for a carb : )
5.) SERVING SIZE:  ½ cup (make sure to get a decent amount of shrimp in there to reach your phase protein serving.)