Ceviche

Ingredients

• 2 lb cooked large shrimp (tails removed and chopped)
• 1 lb cooked salad shrimp
• 5 Roma tomatoes, diced
• 1 red onion, finely chopped
• 2 cucumbers, peeled and diced
• 8 oz avocado, diced (about 1–2 avocados)
• 1 bunch fresh cilantro, finely chopped
• 2 serrano peppers, finely minced (adjust to heat preference)
• 4 limes, juiced (feel free to add more to taste)
• 32 oz Clamato juice
• Salt to taste

Method

1. Chop 2 lbs cooked large shrimp into chunks (tails removed) and combine with 1 lb cooked salad shrimp in a large bowl.
2. Squeeze the juice of 4 limes over the shrimp mixture and let it sit for a few minutes to soak up the flavor.
3. Dice 5 Roma tomatoes, 2 cucumbers (peeled and deseeded), and 8 oz avocado. Finely chop 1 red onion, 1 bunch cilantro, and 2 serrano peppers (adjust to heat preference).
4. Add the chopped veggies to the shrimp and mix thoroughly.
5. Pour in 32 oz Clamato juice and salt to taste; stir until well combined. Add more lime juice to taste if desired.
6. Refrigerate until cold and refreshing.
7. Serve on its own or with tostadas or saltine crackers.