Ginger'S Ceviche

• 2 lbs. of cooked, chopped shrimp
• 3 avocados, chopped
• 1 medium onion, chopped
• 4 tomatoes, seeded and finely chopped
• 2 fresh jalepenos, seeded and chopped
• 1 cup chopped cilantro
• 4 cloves of pressed garlic
• 5 lemons
• 1 cup of Clamato juice
• 1 tbl. catsup
• 2 tbl. olive oil
• 1/4 cup of white wine vinegar
• pinch of sugar
• salt and pepper to taste
• 2

1. Chop first four ingredients into small bite-sized pieces. Place in gallon bag. Squeeze juice from lemons over to keep avocado from turning brown. Add jalepenos, cilantro, and garlic. In a small bowl, whisk Clamato juice, catsup, olive oil, vinegar, and sugar. Pour into bag. Shake and let rest in the refrigerator for 2-4 hours. Place in bowl and add salt and pepper to taste. SErve with tortilla chips (I prefer Tostito's Scoops.)

shrimp, avocados, onion, tomatoes, fresh jalepenos, cilantro, garlic, lemons, clamato juice, catsup, olive oil, white wine vinegar, sugar, salt

Taken from www.epicurious.com/recipes/member/views/gingers-ceviche-1216276 (may not work)