I got this recipe from my awesome friend Sue Berlin and it’s always the hit of the party. (Yes, she’s also Ariana’s mother). This recipe turns out amazing 100% of the time if you use enough lemon juice. You can use as much of the ingredients as you’d like, just make sure you’ve got plenty of lemon.

Ingredients:

12 oz. Lemon Juice   – Or enough to almost fully cover ceviche

2 lbs. Baby Shrimp – Cooked, can also be large and cut into smaller sizes

1 Red Onion – Finely chopped

1 Bunch Cilantro – Finely chopped

3 Tomatoes – Medium size cluster tomatoes

2 Jalepenos or Serrano Peppers – Cut in half and take seeds out (or leave them in if you like it HOT)

Salt and Pepper – To taste

Directions:

Toss all ingredients together.

When ready to serve cut chunks of avocado to add to mix. Serve with Pita or tortilla chips.

Hint: Picking, cleaning and chopping the cilantro leaves is the tedious part of this recipe. My suggestion: enlist the help of a partner or friend who adores you and will happily help out. Sue and I always coerced Ariana to prepare the cilantro until she revolted and bartered her way into chopping the other ingredients.