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RECIPE: MEXICAN SHRIMP COCKTAIL
- 1/3 cup Spanish onion, chopped
- 1/4 cup freshly squeezed lime juice
- 1 pound chilled cooked medium shrimp – peeled, deveined, and tails removed chilled cooked medium shrimp – peeled, deveined, and tails removed
- 2 roma (plum) tomatoes, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 1/2 cups chilled tomato and clam juice cocktail 1 cup chilled ketchup
- 1 bunch fresh cilantro – stems discarded and leaves chopped
- 2 tablespoons hot pepper sauce
- 2 avocados – peeled, pitted, and chopped
- Ripe plantain chips
