Going over to the sisters today. Making my famous Shrimp Ceviche, Rocky Point Style! Thought I'd share the recipe!
In a Large bowl combine, Clamato Juice, Clam Juice, Lemon & Lime Juice & Worchestire sauce. All to taste. I usually use one jug of clamato, to one bottle of clam juice. The worchestire sauce is what truly gives the tangy flavor.
Chop: celery, cucumber, cilantro, red onion & avacado. Add to your liquid.
Add: shrimp (I combine large shrimp w/tiny salad shrimps), and fresh or canned clams.
Add: lemon & lime juice and tobasco to taste.
Serve in bowl w/white rice...or serve with crackers. It looks great in wine goblets or margarita glasses!
Enjoy! It's a summer BBQ favorite!
ETA: OK, so I made it for lunch at my sis' house. It was amazing. I do have to say that it is tricky getting the right flavoring. I did use to jugs of clamato, two bottles of clam juice, about 1/2 c of worchestire and I had to play with the lemon & lime juice. The clincher was when I added the tabasco. It really does change the flavor dramatically without making it spicy! ( I can't handle Tabasco spicy-ness!)
