Ceviche & Avocado Recipe
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
  • 1 12oz frozen cooked shrimp
  • 1 32oz bottle of Clamato
  • 1 large cucumber
  • 2-3 limes
  • 2 tbsp fresh chopped onion
  • ¼ cup of fresh cilantro chopped
  • 2-3 tomatoes
  • Salt & Pepper as desired
  • 1 bag of tortilla chips or tostadas
  1. Defrost shrimp. I usually leave mine to defrost at room temperature but you might prefer to do it a different way.
  2. Chop all the veggies in small squares. Throw all of them in a glass bowl. Add the defrosted shrimp and mix it all up. Squeeze the limes, add salt and pepper as desired.
  3. I prefer to serve this cold. I leave it in the fridge for an hour or so & many times less than that.
Recipe by Style with Nancy at https://stylewithnancy.com/2013/10/ceviche-avocado-recipe.html