• 2 1/2 pounds medium shrimp, salad shrimp works best
• 2 whole cucumbers, peeled and chopped
• 2 large fresh tomato, seeded and chopped
• 3 stalks celery, chopped
• 1 large sweet onion, diced
• 1/2 cup fresh cilantro, chopped
• 2 whole avocados cut in 1″ cubes (dice and add right before serving)
• 1 jar Texas Brew Mango Salsa
• 1/4 cup ketchup
• 1/4 cup lime juice
• 1 cup V-8® vegetable juice, spicy version is optional
• Chipotle Tabasco Sauce, very optional
• Lime slices or wedges, for garnish
• Salt to taste, optional or salt rim of glassCook fresh shrimp, or defrost ready to eat salad shrimp, rinse, pat dry and refrigerate for at least 2 hours prior to making the ceviche.

1. Dice all veggies, except avocados. Mix all veggies (except avocado) in a large bowl.
2. Mix ketchup and lime juice. Add chopped cilantro, V8 and salsa to veggies (except avocado) and mix well. Add salt, pepper and hot sauce to taste. Fold in shrimp and avocado. Refrigerate at least 1-2 hours until ready to serve.
3. Just before serving, dice avocados and add to the ceviche mixture. Ladle into serving vessel and garnish with chopped cilantro and lime slices

Estimated Nutrition:

Nutritional Information: Per Serving: 361 Calories; 14g Fat (34.0% calories from fat); 41g Protein; 19g Carbohydrate; 4g Dietary Fiber; 288mg Cholesterol; 578mg Sodium.
Exchanges: 5 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates.

Photos By Judy Witherby