Ingredients:
- 1 lbs raw shrimp (frozen or fresh) peeled and deveined
- Lime Juice – about 5 limes or more as needed
- 1 cucumbers – 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 cup of fresh cilantro finely chopped
- 1 cup of clamato juice or V8 tomato juice
- Salt & Pepper to taste
- 1 Avocado diced into small chunks
- Ketchup according to taste optional
Directions:
- 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). Make sure to use friesh lime juice; bottled lime juice and immitation lime juice will not be acidic enough to cook the shrimp.
- 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.
