1 lb shrimp (raw or cooked) peeled, deveined and diced
1 cup or more lime juice from 6 limes. (Cant ever have too much for ceviche)
2 roma tomatoes diced
1/2 red onion diced
1/2 bunch cilantro chopped
1 jalapeño seeded and minced
1/4 tsp black pepper or to taste
1 cup Clamato juice (use “picante” version for spicier salsa)
Hot Sauce (Tabasco preferably)
Slice your red onions and pickle it with lemon juice and 1/2 tsp of salt. Keep aside
Clean, peel and deveined your shrimp. Keep the peels. In a pan boil your shrimp for no more than 2 minutes. Take the shrimp and set aside. In the same water, boil the peels of the shrimp for 10 minutes. Keep the water after straining it.
Chop the vegetables: cucumber, avocado, tomatoes, red onion, jalapeno and cilantro. Add the shrimp water
Add 1/4 tsp black pepper or season to taste and gently stir to combine. Lastly, stir in 1 cup clamato juice, mixing just to combine. Serve with tostones or over tostadas.