A "gringo" version of a traditional Peruvian dish. It is a cross between ceviche and gazpacho, and a great light meal for spring or summer!
2 pounds medium shrimp (raw or already cooked)
6- 8 lemons juiced squeezed out.
2 - 3 cucumbers, diced
2 avocados, diced
1 small bottle of Clamato (spicy if you like it spicy)
2-3 roma tomatoes, diced
1 onion, chopped
1-2 jalapeno pepper with seeds taken out, cut into tiny pieces ( if you like spicy)
1 bunch cilantro
2 - 3 dashes hot sauce
salt and pepper
If using raw shrimp place in a large bowl with juice from the 6 - 8 lemons. Let sit in refrigerator over night. If using cooked shrimp place shrimp in large bowl with lemon juice from 6 - 8 lemons and set in refrigerator for 2 - 3 hours. Take from fridge and place all of the remaining ingredients in bowl. Mix together and place back in fridge for an hour. Serve with saltine or ritz crackers.
From the kitchen of Hermanda Sierra