Shrimp Ceviche

It was hot today and shrimp ceviche sounded cool and refreshing. It's super quick to make and great for parties, just make sure to find a way to keep it cool while serving like putting it in a bowl with ice. 

Ingredients: 

1 lbs raw shrimp (frozen or fresh) - peeled and deveined, cut each shrimp into 4 even pieces 
Lime Juice – about 5 limes or more as needed
1 cucumbers, small diced
¼ red onion, small diced
2 small tomatoes, small diced
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
Salt & Pepper to taste
Avocado – small diced
2 Tbsp. Ketchup – optional but recommended

Directions:

1. Combine shrimp and lime juice in a large bowl. Add enough lime juice to just submerge the shrimp. Allow this to sit in the fridge for 30 minutes. This will "cook" the shrimp and start turning it pink. 

2. Dice all of the vegetables. After 30 minutes add everything except the avocado into the bowl with the shrimp. Stir to combine. Season with a pinch of salt and pepper but wait to taste and add more until the shrimp is cooked. 

3. Allow the shrimp to sit for about 2-3 hours until shrimp are pink. Add the avocado and stir gently to keep avocado chunks whole. Taste and adjust salt and pepper if needed. 

4. Serve with tortilla chips and a cool beer and enjoy.