Shrimp and avocado ceviche

1. In a large saucepan, in 2 liters of boiling salted cook 350 g raw prawns for 2 minutes. Rinse immediately under cold water to stop the cooking (it will prevent prawns to be rubbery). Drain and place them in a large glass or ceramic bowl.

2. Sprinkle 1 lemon juice and 1 lime, mix well. Add 1 small chopped red onion and 1 finely chopped red chili pepper. Stir, cover and refrigerate for 30 minutes.

3. Peel and pit 1 large avocado, cut into cubes of about 1 cm. Wash and remove seeds of ½ cucumber. Rinse and chop 1 handful fresh coriander or parsley. Toss everything in the bowl, salt and pepper.

Photo credit: Sucré Salé