Ceviche is loaded with shrimp, avocados, tomatoes and cucumbers; all marinated in fresh lime juice. You can use cooked or raw shrimp in this Mexican shrimp cocktail.
Ceviche is among our favorite appetizers along with cowboy caviar and the wildly popular shrimp salsa. It is a major crowd pleasing recipe and so satisfying served over crisp tostadas or with tortilla chips.
1 lb shrimp (raw or cooked) peeled, deveined and diced
1 cup lime juice from 6 limes
1 cucumber peeled and diced
1 large avocado (or 2 small avocados)
2 roma tomatoes diced
1/2 red onion diced
1/4 bunch cilantro chopped
1 jalapeno seeded and minced
1/4 tsp black pepper or to taste
1 cup clamato juice (use “picante” version for spicier salsa)