Ceviche a la Nena

My mother's name is Elena and whenever she cooks, she is generally very creative and innovative, characterizing her dishes "a la Nena." When a friend was compiling a recipe book for another friend as a wedding gift, I was inspired to actually write down a Nena recipe so that it could be re-created. This is sort of a cross between ceviche and gazpacho.

16 ozs. small de-veined, tailless shrimp already cooked and ready to eat
1/2-3/4 red onion (depending on size) chopped
1 cucumber diced
2-3 large limes
4-6 tomatoes chopped
1 cup celery diced
1 bunch cilantro chopped
2 large avocados diced
2-3 jalapenos (spice to taste) chopped
2 quarts clamato juice or V8 juice
salt/pepper to taste

If shrimp are frozen, rinse in cold water. Place shrimp in large bowl. Add red onion and cucumber. Squeeze one lime over vegetables and shrimp. Add tomatoes and celery. Squeeze one lime over vegetables. Add cilantro and avocados. Squeeze one lime over vegetables. Add jalapenos (however many you want depending on how hot they are and what you prefer). Mix all vegetables. Pour juice over vegetables so it is a very thick and chunky soup consistency. Add salt/pepper to taste. You may also add more lime juice to taste.

For a vegetarian option, omit the shrimp.

Serve cold in small glasses or small bowls. Enjoy!


The cooks