A recipe for ceviche that always tastes to everyone who tries it. Serve with crackers, toast or corn tortilla chips. I especially do it when there is a family reunion or a party. I like to prepare it more when it's hot, but it's ap
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Ingredients10 portions
Preparation
Place the shrimp in a bowl (whole or cut, according to your taste). Add enough lemon juice to cover them completely. Cover and refrigerate for 30 minutes or until shrimp are opaque and lightly firm.
Add the tomato, onions, cucumber, radishes and garlic. Stir well. Slowly add the jalapeños and cilantro. Keep in mind that jalapeño becomes stronger when marinating. Add the clamato until the desired consistency is achieved. Cover and refrigerate for 1 hour. Serve cold with chips.
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