1 lb raw shrimp, frozen or fresh, peeled and deveined
lime juice, (from 5 limes or more)
1 cucumber, diced into small chunks
⅓ white onion, medium
2 tomatoes, small, diced into small chunks
2 serrano peppers, or jalapeño, or one of each, finely chopped, seeds optional
⅓ cup cilantro, fresh, finely chopped
1 cup clamato juice, or V8 tomato juice
salt and pepper, to taste
1 avocado, diced into small chunks
ketchup, 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.
Cover shrimp and refrigerate for at least 3 hours or overnight.
Mix all vegetables, and set aside in the fridge.
When the shrimp is cooked through, add the vegetables, clamato juice, salt, and pepper and mix well.
Serve with tostadas, saltines, or tortilla chips. Add a little ketchup to personal servings if desired. Enjoy!
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