Shrimp Ceviche

In keeping with the yummy summer fare, I give you fresh and delicious shrimp ceviche.  This was inspired by a Goop post that didn't have the proper recipe listed.  Either that or I am an idiot (more likely) and didn't see it. After a search I came up with this one from a blog called Simply Recipes.  Cute! (http://www.simplyrecipes.com/). Enjoy! and happy July.

INGREDIENTS
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1-2 minced serrano chile, ribs and seeds removed-- I like it spicy so I added two.  You might even do 3 if you are brave.
1 cup chopped cilantro
1 cucumber, peeled diced
1 avocado, peeled, cut into chunks

PREPARATION

Bring 4 quarts of salted water to a boil. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. Be careful not to overcook! Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
Drain the shrimp and cut into pieces. Place shrimp in a glass or ceramic bowl. 

Mix in the lime and lemon juice. Cover and refrigerate for 30 minutes.
Mix in the chopped red onion and serrano chile. Refrigerate an additional 30 minutes.
Right before serving, add the cilantro, cucumber, and avocado.