Acapulco Red Ceviche

Ingredients

• 1 pound Large shrimp, peeled, deveined, and chopped
• 0.75 cup Fresh lime juice
• 1 cup English cucumber, diced
• 0.5 cup Tomato juice or Clamato
• 0.25 cup Ketchup
• 2 tablespoons Valentina or Cholula hot sauce
• 0.5 cup Red onion, finely minced
• 0.25 cup Fresh cilantro, chopped
• 1 whole Jalapeño, seeded and minced
• 1 teaspoon Salt and black pepper

Instructions

1. 1

   Place the chopped raw shrimp in a glass bowl and cover completely with the fresh lime juice.

2. 2

   Cover the bowl and refrigerate for about 20 to 30 minutes, or until the shrimp turn pink and opaque.

3. 3

   In a separate large mixing bowl, whisk together the tomato juice, ketchup, and hot sauce until smooth.

4. 4

   Drain about half of the lime juice from the shrimp bowl, then add the shrimp to the tomato mixture.

5. 5

   Stir in the diced cucumber, red onion, jalapeño, and cilantro until well combined.

6. 6

   Season the mixture with salt and black pepper to taste, adjusting the hot sauce if you prefer more heat.

7. 7

   Chill the ceviche in the refrigerator for another 15 minutes to allow the flavors to meld.

8. 8

   Serve chilled in glasses or bowls with salty crackers or crispy corn tostadas on the side.