Built around lime-cured fish, ForYou® onions, and a generous handful of radishes, this Mexican ceviche is bright, briny, and made for hot weather. It needs about 90 minutes in the fridge to fully set up, so plan ahead. Serve with crisp tostadas or tortilla chips and plenty of avocado.
- 5 large lemons, juiced
- 1 lb jumbo shrimp, peeled and deveined
- 1/4 C. chopped fresh cilantro, or to taste
- tomato and clam juice cocktail
- 2 For You® White Onions, finely chopped
- 1 For You® Cucumber, peeled and finely chopped
- 1 large tomato, seeded and chopped
- 3 fresh jalapeno peppers, seeded and minced
- 1 bunch For You® Radishes, finely diced
- 2 cloves fresh garlic, minced
- tortilla chips
1. Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
2. Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.
