Ceviche de Camaron (Shrimp Caviche Cocktail)
- 1/2 cup chopped onion
- 3/4 cup fresh lime juice
- 1/2 cup ketchup
- 1/3 cup chopped fresh cilantro
- 1 pound cooked med. shrimp
- 1 cup peeled and chopped cucumber
- 1/4 tsp. salt
- 2 T Mexican hot sauce (such as Pete's or Tamazula)
- 1 T olive oil
- sliced avocado
Combine all the ingredients together except the avocado. Add the avocado when ready to eat (the avocado gets mushy). Garnish with Cilantro.
** I like to cut the shrimp in half!
This makes a lot, you can cut in half or save the rest for later.