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Appetizer

Mexican Ceviche

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Appetizer: Mexican Ceviche
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INGREDIENTS
Servings: 8
lemons, juiced
jumbo shrimp, peeled and deveined
chopped fresh cilantro, or to taste
tomato and clam juice cocktail
white onions, finely chopped
cucumber, peeled and finely chopped
tomatoes, seeded and chopped
fresh jalapeno peppers, seeded and minced
radishes, finely diced
fresh garlic, minced
tortilla chips
DIRECTIONS
  1. Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
  2. Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.
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