This recipe is not as sweet as most Acapulco Ceviche Recipes. We added horseradish and toned down the orange juice, etc. Which makes it more Cocktail/Acapulco Ceviche!
7 cups shrimp – cleaned, cooked, peeled
3 tablespoons lemon (or lime) juice
3 cups tomato juice
1 cup ketchup
1/4 cup orange juice
1 teaspoon oregano – finely ground
1 teaspoon black pepper
1 tablespoon horseradish
2 1/2 cups onion – finely chopped
4 cups tomatoes – sliced and seeded
Salt to taste
3 cups Avocados – diced
Tabasco to taste (Optional)
Lettuce for garnish
Boil shrimp. Cool with ice. Devein and peel shrimp. Cut into 1/4-inch squares.
Combine rest of ingredients – except avocados. Pour over shrimp. Refrigerate overnight or at least 6 hours.
Add diced avocados right before serving.