Mexican Ceviche with Avocado Recipe

Name: Mexican Ceviche with Avocado
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Ingredients: 1 pound of peeled jumbo shrimp; Juice of 5 large lemons; 1/4 cup chopped fresh cilantro or try tomato and clam cocktail juice; 2 finely chopped white onions; 1 peeled and finely chopped cucumber; 1 seeded and chopped large tomato; 3 seeded and chopped fresh jalapeños; 1 bunch of radishes cut into thin pieces; 1/2 avocado; 2 cloves of fresh garlic; Crumbled up tortilla chips

Ingredients

1 pound of peeled jumbo shrimp
Juice of 5 large lemons
1/4 cup chopped fresh cilantro or try tomato and clam cocktail juice
2 finely chopped white onions
1 peeled and finely chopped cucumber
1 seeded and chopped large tomato
3 seeded and chopped fresh jalapeños
1 bunch of radishes cut into thin pieces
1/2 avocado
2 cloves of fresh garlic
Crumbled up tortilla chips

	PREP TIME 30m	COOK TIME 1h30m	TOTAL TIME 2h
YIELD 8 servings

Instructions

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.