Ceviche

• 1 bunch cilantro (Chinese parsley)
• 4 medium tomatoes
• 3 green chilies (Serrano)
• 1/2 medium white onion
• 5 lemons
• 3 avocados (Haas)
• 1 medium jar Spanish olives
• 1 lb. small cooked shrimp
• 2 large cans (46 fluid oz.) V-8 100% vegetable juice
• 1/2 c. virgin olive oil
• salt to taste

1. Finely chop cilantro, tomatoes, chilies (deveined and seeds removed) and white onion.
2. Add juice from all the lemons to chopped vegetables.
3. In a big bowl add vegetables, Spanish olives, cooked shrimp, both cans of V-8 juice and olive oil.
4. Chill for 2 hours.
5. Before serving, add avocados.
6. Great with saltine crackers.
7. Yields between 8 and 12 servings.
8. Preparation time: 45 minutes.

cilantro, tomatoes, green chilies, white onion, lemons, avocados, spanish olives, shrimp, vegetable juice, virgin olive oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270333 (may not work)