Lunch Food

Mexican Ceviche

Learn how to make ceviche with this recipe for a traditional Mexican version. I've had it several times in Mexico, and have also learned to cook Mexican food for my husband. Every time I make this it's a hit.

Ingredients

• 1 pound jumbo shrimp, peeled and deveined

• 5 large lemons, juiced, or as needed

• 2 white onions, finely chopped

• 1 large tomato, seeded and chopped

• 1 cucumber, peeled and finely chopped

• 1 bunch radishes, finely diced

• 2 cloves fresh garlic, minced

• 3 fresh jalapeno peppers, seeded and minced

• ¼ cup chopped fresh cilantro, or to taste

• tomato and clam juice cocktail

• tortilla chips

Directions

Place shrimp in a bowl. You may either coarsely chop the shrimp, or leave them whole, depending on your preference. Add lemon juice, covering shrimp completely. Cover and refrigerate for 30 minutes, or until opaque and slightly firm.

Add onions, tomato, cucumber, radishes, and garlic; toss to combine. Gradually add jalapeño and cilantro to desired taste (jalapeño will grow stronger while marinating). Stir in tomato and clam juice cocktail to desired consistency.

Stir in tomato and clam juice cocktail to desired consistency.

Cover and refrigerate for 1 hour. Serve chilled with tortilla chips.