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Mexican Shrimp Ceviche-Style Cocktail

Janet A. Zimmerman
  • 36 minutes
  • Serves 2

INGREDIENTS

3 oz

Shrimp, small

1/4

Avocado

1 tsp

Cilantro

1 tbsp

Cucumber

1

Lime

1 tbsp

Onion

1/2

Tomato (seeded and diced, about 2 tablespoons), small

1 tbsp

Hot sauce

2 tbsp

Ketchup

1 pinch

Kosher salt

1 1/2 tsp

Salt

2 tbsp

Olive oil

1/8 tsp

Cumin

1 qt

Water

1/4 cup

Clamato (or other tomato-clam juice)