>> Saturday, November 17, 2007
A great lunch for hot summer days (or hot mid-November days for us desert dwellers) this fast and easy version uses precooked shrimp so it's perfect for the ceviche squeamish. The single most important thing to know about this recipe is do not overcook the shrimp. If you put the shrimp in a pot of cold water they will probably be done just about the time it starts to boil.
Mexizona Shrimp Cocktail
1 pound of shrimp (barely boiled, peeled and deveined)
1 avocado (peeled and diced)
1 cucumber (peeled, seeded, and diced)
1 small onion (diced)
2-3 jalapenos (seeded and finely diced)
1 quart Extra-spicy Clamato (chilled)
2-3 Mexican limes or 1 Persian lime
1 handful of cilantro chopped
In a big bowl - dump in the shrimp, avocado, cucumber, onion and chilis. Pour in the Clamato and the juice from the limes, then stir in the cilantro. Serve with chips.