Shrimp Ceviche


1 cucumber (skinned and diced very thin)
1 orange (juiced)
1 lime(juiced)
1 lemon (juiced)
1 pound of large shrimp – peeled, deveined, and chopped into tiny pieces
1 or 2 tomato (my hubby doesn’t like a lot of veggies)
1/4 head of cilantro, no stems and chopped
1 tsp Worcestershire
1 tsp hot pepper sauce – Gringo Bandito or Tapitio
Salt & pepper to taste
1 avacado – peeled, pitted and diced
Sleeve of Saltine crackers or tortilla chips


1.     Place the shrimp and lime, orange, and lemon juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with fruit juice; cover and refrigerate for 1 hour.
2.     Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
3.     Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.