Shrimp Ceviche

 Ingredients:

2 pounds shrimp, shelled and deveined

2 tbsp plus 1 tsp salt

6 tbsp fresh juice from about 8 limes, divided plus more as needed

1 cup diced onion

3/4 cup tomato puree

1/2 cup ketchup

3 tbsp chopped cilantro

1 jalapeno chopped and seeded

Instructions:

In a large bowl add shrimp with salt and let sit for 15 minutes in the refrigerator.

Meanwhile in a medium bowl, stir together 4 tbsp lime juice, onion, tomato puree, ketchup, cilantro and jalapeno.

In a medium pot combine 2 quarts cold water with remaining lime juice and 2 tbsp salt. Add shrimp, set over medium-high heat, and cook, stirring occasionally, until are just cooked through.

Drain shrimp carefully, rinse under cold running water, then drain well.

Add shrimp to bowl with sauce and toss to combine. Add more lime juice if desired. Top with avocado and serve with saltines or tortilla chips.