CEVICHE DE CAMARON

INGREDIENTS FOR CEVICHE :

LIME JUICE, SHRIMP, CLAMATO JUICE, TOMATOES, CUCUMBER, WHITE ONION , JALAPENOS, CILANTRO, SALT , AVOCADO

CUT THE SHRIMP INTO SMALL BITE SIZE PIECES AND PLACE THEM IN A BOWL.

ADD THE LIME JUICE AND SALT TO THE SHRIMP AND LET IT SIT OVERNIGHT IN THE REFRIGERATOR.

THE SHRIMP ARE COOKED THROUGH WHEN THEY ARE OPAQUE, WITH A PINK INTERIOR AND A WHITE EXTERIOR.

PREPARE ALL THE VEGGIES AND ADD THEM TO A BOWL ALONG WITH THE CLAMATO JUICE.

ADD THE VEGGIES TO THE SHRIMP.  STIR UNTIL EVENLY MIXED.  THEN PUT IN THE REFRIGERATOR FOR 20-30 MORE MINUTES.

SERVE WITH CHIPS OR OVER A TOSTADA AND ENJOY!