Mexican Ceviche

Ingredients

• 5 large lemons, juiced
• 1 pound jumbo shrimp, peeled and deveined
• 1/4 cup chopped fresh cilantro, or to taste
• Tomato and clam juice cocktail
• 2 white onions, finely chopped
• 1 cucumber, peeled and finely chopped
• 1 large tomatoes, seeded and chopped
• 3 fresh jalapeno peppers, seeded and minced
• 1 bunch radishes, finely diced
• 2 cloves fresh garlic, minced
• Tortilla chips

Directions

Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference. ) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.

Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.