Ceviche de Camarón

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Ingredients

• 2 pounds uncooked jumbo shrimp
• 15 to 20 limes (enough for 2 cups of lime juice)
• 2 roma tomatoes
• 1/2 onion
• 2 cucumbers
• 1 small bunch of cilantro
• 4 garlic cloves
• 1/2 tablespoon salt
• 1 tablespoon peppercorns
• 1 tablespoon chile piquin
• Salsa Maggi
• Tostadas
• Avocado
• Salsa Valentina

Instructions

1. Clean and devein the shrimp, removing tails and outer shells. Slice shrimp into bite-sized pieces and place in a serving dish.
2. Juice the limes to get 2 cups of lime juice. Pour the juice over the shrimp, cover with plastic wrap, and refrigerate for 15 minutes.
3. Dice tomatoes, onion, cucumbers, and cilantro into small, similar-sized pieces. Add to a bowl.
4. Crush garlic cloves and salt into a paste. Add peppercorns, chile piquin, and grind into a paste. Mix in Salsa Maggi to create the sauce.
5. After 15 minutes, combine shrimp, veggies, and sauce. Mix well and add more Salsa Maggi to taste.
6. Serve with tostadas, avocado, and top with Salsa Valentina. Enjoy!

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