Shrimp Ceviche with Avocado and Tomato

• In a large stock pot add onion, lemon, garlic, coriander, salt and water. Bring to a boil and boil for 2 to 3 minutes to infuse water with flavor.
• Place the shrimp in a metal pan/pot large enough to hold the 4 quarts of poaching liquid. Pour poaching liquid through a strainer into the container holding the shrimp.
• Discard poaching solids. Cover shrimp and let sit for 5 minutes.
• Strain the shrimp and submerge in an ice bath to cool. Once cooled cut shrimp into desired size and place into a sealed container with the strained juices from tomato mixture, allow to marinate over night.

• Use a fork to mash it to your preferred texture (smooth or a little chunky).
• Stir in the chopped red onion, serrano pepper, and cilantro. Squeeze in the lime juice and mix well.
• Add salt a little at a time, tasting as you go, until it’s just right. Give everything a final stir and adjust lime or salt if needed.

• In a large bowl combine tomatoes, onion, lime juice, and cilantro, and a good pinch of salt. Toss well and then allow to sit at room temperature for 20 minutes.
• Once the tomato mixture has rested for twenty minutes, add the cucumbers.

Strain off juices from the tomato mixture. Combine tomato mixture, cucumbers, and shrimp over the top of a good scoop of the avocado mixture. Serve with tortilla chips and a chilled Sauvignon Blanc.