Ceviche

  • 1 lb. raw shrimp (frozen or fresh) peeled and deveined

  • Lime Juice - about 5 limes or more as needed

  • 1 cucumber – diced into small chunks

  • ⅓ white medium onion

  • 2 small tomatoes – diced into small chunks

  • 2 serrano or jalapeño peppers (or one of each) finely chopped – seeds optional

  • ⅓ C. fresh cilantro finely chopped

  • 1 C. clamato juice or V8 tomato juice

  • Salt & Pepper to taste

  • 1 Avocado diced into small chunks

  • Ketchup according to taste, optional


Cut shrimp into small pieces and place in a plastic or glass container

Add the lime juice making sure all of the shrimp is covered with it (add more lime juice if necessary).

Cover shrimp and refrigerate for at least three hours (preferably overnight).

Mix all vegetables, and set aside in the fridge.

When the shrimp is cooked through (it will be pink), add the vegetables, clamato juice, salt & pepper and mix well.

Serve with tostadas, saltines or tortilla chips. Add a little ketchup to personal servings if you decide to use any. 


This will make approximately 7-8 C.

Serves 10


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