Shrimp Ceviche

Ingredients

• 1 lb shrimp (raw or cooked), peeled, deveined, and diced
• 1 cup lime juice, from about 6 limes
• 1 cucumber, peeled and diced
• 2 avocados, diced
• 3 Roma tomatoes, diced
• 1 red onion, diced
• 1/4 bunch cilantro, chopped
• 1 jalapeño, seeded and minced
• 1 cup Clamato juice (use picante version for spicier salsa)
• 16 tostadas or tortilla chips, for serving
• Hot sauce (Tabasco or Cholula), for serving

Instructions

1. Dice shrimp and place into a large glass or non-reactive bowl. Squeeze 1 to 1¼ cups lime juice from 6 limes over the shrimp. Stir to combine, then cover and marinate in the refrigerator, stirring halfway through. Marinate 1½ to 2 hours for raw shrimp (until no longer translucent) or 15 minutes for cooked shrimp.
2. While the shrimp marinates, chop the cucumber, avocado, tomatoes, red onion, jalapeño, and cilantro. A food chopper will make this process much faster.
3. When shrimp are done marinating, add the chopped vegetables to the bowl along with the Clamato juice and stir to combine.
4. Serve with hot sauce if desired, along with tortilla chips or over tostadas.