Ceviche De Camaron: Sonora Style

Recipe by Ana Frias, owner of the website, “Muy Delish”

Serves 4

“Ceviche De Camaron is one of the ultimate healthy Mexican dishes. Fresh seafood + lots of “good for you” veggies, can’t get better than this! Serve it as an appetizer or as a light meal accompanied with tostadas, saltines or tortilla chips.”

1 lbs of raw shrimp (frozen or fresh), peeled and deveined

Lime Juice

1 cucumber, diced into small chunks

1/3 of a white medium onion

2 small tomatoes, diced into small chunks

2 serrano or jalapeño peppers (or one of each), finely chopped (seeds are optional)

1/3 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)

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).

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 (or V8 tomato juice depending on what you have), 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.