1lb shrimp, (raw or cooked), peeled, deveined and diced

1 cup lime juice

1 cucumber, peeled and diced

2 avocados,

3 roma tomates, diced

1 red onion, diced

1/4 bunch of cilantro, chopped

1 jalapeno, seeded and minced

1 cup Clamato juice


Prepare the tomatoes, red onion, cucumber, and jalapeno pepper. You need to remove the seeds fromt the jalapeno, tomatoes, and cucumber, then chop everything into small pieces. 

Squeeze the limes and lemon until you have about 1 cup of fresh juice. This usually takes about 10 limes and 1 lemon.

Roughly chop the cilantro and pepper, then add them to a blender with a little juice, pinch of salt.

Cut the shrimp into smaller pieces.

Add the blended cilantro, the rest of the lime juice, cucumbers, and onion then mix well and make sure everything is submerged in the juice. Do not add the tomatos yet or the shrimp will take longer to "cook." Let this marinate in the fridge for 15-20 minutes.

After 15-20 minutes, the shrimp should be pink on the outside and white/opaque in the center. If it's still translucent, let it sit a bit longer.

Add the Clamato juice. 

Add the tomatoes. If you plan to eat everything right away, you can add some diced avocado as well. (I do not recommend adding them at this point unless it will all be eaten right away, because it will get mushy.) I usually top my ceviche with avocado slices at the end.

Mix well.

Serve right away with tostadas, tortilla chips, or ritz crackers. Top with avocado slices. Can be stored in the refrigerator for up to 2 days, but the texture of the shrimp will change over time so try to eat it faster than that.

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