- ½ cup of your favorite Clamato®
- 2 lbs shrimp, cooked
- 1 small red onion, thinly sliced
- 1 fresh jalapeño, seeded, minced
- 1 cucumber, peeled, seeded, thinly sliced
- ½ bunch cilantro, finely chopped
- Juice of 2 limes
- In a bowl, combine shrimp, onion, jalapeño, cucumber, and cilantro.
- Add lime juice and Clamato; toss to mix well.
- Chill in refrigerator 20-30 minutes.
- Serve ceviche cold with tostadas or saltines.