"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Style Ceviche Recipe

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This recipe for Mexican Style Ceviche, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Heather Young


1 Bag 16 Ounces of Raw, deveined shrimp
1/2 Red Onion diced
1 Cucumber diced
3 Tomatoes diced
1 Jalapeņo diced
1/2 bunch of cilantro finely chopped
1 1/4 Cup of Real Lime Juice
Juice from one lemon
1/2 cup of Worcestershire sauce
Salt and Pepper to Taste
Frank's RedHot Buffalo Sauce quantity depends on how spicy you want it
1 Avocado

Combine all of the shrimp with 1 cup of lime juice in a large bowl.
Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
In a separate bowl, combine the onion, cucumber, tomatoes, jalapeņo, and cilantro.
Add the shrimp and mix well.
Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.
Mix well and serve on the tostadas adding Frank's RedHot to taste and avocados.




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