Shrimp Ceviche

I got a good deal on a subscription to Eating Well magazine and being that we are trying to eat more healthy these days I figured we might find some good recipes. My husband read through the April issue and told me he wanted this recipe. I made it happen. We both thought it was very good and would be perfect when it gets really hot in summer. According to the recipe this recipe "originally appeared on Emeril Green , Emeril Lagasse's cooking show on Planet Green.

Shrimp Ceviche

Poaching Liquid
2 quarts water
1/4 cup kosher salt

Ceviche
1 pound raw shrimp (21-25 per pound), peeled and deveined
Juice of 2 lemons
Juice of 2 limes
Juice of 2 oranges
1 cup diced seeded peeled cucumber-1/4 inch dice (I left this out-I don't like cucumbers)
1/2 cup finely chopped red onion
2 serrano chiles, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, chopped into 1/2 inch pieces
1 T roughly chopped cilantro leaves, plus more for garnish (my husband added this after I
served it)
1/4 cup extra virgin olive oil
1/4 tsp kosher salt

1. Combine water and 1/4 cup 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, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.

2. Chop the shrimp into 1/2 inch pieces and place in a medium nonreactive bowl (stainless steel, enamel coated or glass). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.

3. Stir in tomato, avocado, chopped cilantro, oil and 1/4 tsp salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

Per serving:
189 calories
12 g fat (2 g sat)
86 mg cholesterol
9 g carb
13 g protein
2 g fiber
229 mg sodium
394 mg potassium
48% of daily value of Vitamin C

Recipe originally made February 22, 2010.