Ceviche with shrimp and avocado

Recipe from Very Fond of Food by Sophie Dahl (Ten Speed Press, )

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• 10 ounces/300 g peeled raw shrimp
  Juice of 3 limes
  2 ripe tomatoes, finely chopped
  2 green onions, finely chopped
  1 red chile, seeded and finely chopped
  A pinch of dried red chile flakes
  A small handful of chopped fresh parsley
  A small handful of chopped fresh cilantro
  2 ripe avocados

Place the shrimp in a large glass mixing bowl and squeeze the lime juice over them, mixing it all in to make sure the shrimp are covered in juice. Add the tomatoes, green onions, and fresh and dried chile. Add the herbs. Cover the bowl and refrigerate for at least an hour or so. Pit, peel, and chop the avocados and add just before serving so they don’t get brown and raddled.

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