Mexican Ceviche with Avocado
- Prep 30min
pound of peeled jumbo shrimp
cup chopped fresh cilantro or try tomato and clam cocktail juice
finely chopped white onions
peeled and finely chopped cucumber
seeded and chopped large tomato
seeded and chopped fresh jalapeños
bunch of radishes cut into thin pieces
Crumbled up tortilla chips
Place the shrimp in a bowl (you can cut up the shrimp or leave them whole, depending on your preference.) Add the lemon, covering the shrimp completely. Cover and refrigerate for 30 minutes, or until opaque and slightly firm.
Mix together tomatoes, onions, cucumber, radishes and garlic. Gradually add the cilantro and jalapeños to your taste (the jalapeño will become stronger in the marinade). Add the tomato and clam juices to the desired consistency. Cover and refrigerate for 1 hour.
Serve cold with tortilla chips.