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Ceviche De Camaron: Shrimp Ceviche "Cocktail"

1 fave
Nutrition per serving    (USDA % daily values)
CAL
285
FAT
63%
CHOL
24%
SOD
51%

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Ingredients for 3 servings

1/2 cup plus 2 tablespoons fresh lime juice

1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50 count to a pound)

1/2 medium white onion, chopped into 1/4 inch pieces

1/3 cup chopped fresh cilantro, plus several sprigs for garnish

1/2 cup ketchup

1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)

About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)

1 cup diced peeled cucumber or jícama (or 1/2 cup of each)

1 small ripe avocado, peeled, pitted and cubed

salt

Several lime slices for garnish

Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving

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