Shrimp Ceviche

We went to Mexico YEARS ago and I have been craving Ceviche ever since. I just never got around to making it as my husband was not a fan. Well, my niece and her husband love Ceviche so we made it. It was awesome!

Shrimp Ceviche

1 pound shrimp (raw or cooked) peeled, deveined, and cut into bite size pieces

1 cup lime juice (about 8 limes) or bottled lime juice

1 Cucumber, peeled and diced

1 large avocado, cut into bite size pieces

2 Roma tomatoes, diced

½ red onion, diced

½ bunch cilantro, chopped

1 jalapeno, seeded and minced

¼ teaspoon black pepper

¼ teaspoon salt

5.5 oz can of clamato juice or V-8 Juice (3/4 cup)

To serve Tortilla Chips or Flat Tostadas

Dice Shrimp and place into a large glass bowl. Add the lime juice to the shrimp. Stir to combine then cover, place in refrigerator, and marinate for 1 ½ hours to 2 hours or until pink. The lime juice acid cooks the shrimp. If you are using already cooked shrimp only marinate 15 minutes.

Chop the vegetables into like bite size pieces. When the shrimp are done marinating, add all the ingredients into the bowl with the lime juice and shrimp. Stir to combine.

Serve with chips or tostadas. I made everyone their own serving in a fancy glass.

*Gluten Free and Dairy Free as written.

Jan Dairy Keen