Ceviche - cooking recipe

Ingredients

1 bunch cilantro (Chinese parsley)
4 medium tomatoes
3 green chilies (Serrano)
1/2 medium white onion
5 lemons
3 avocados (Haas)
1 medium jar Spanish olives
1 lb. small cooked shrimp
2 large cans (46 fluid oz.) V-8 100% vegetable juice
1/2 c. virgin olive oil
salt to taste

Preparation

Finely chop cilantro, tomatoes, chilies (deveined and seeds removed) and white onion.
Add juice from all the lemons to chopped vegetables.
In a big bowl add vegetables, Spanish olives, cooked shrimp, both cans of V-8 juice and olive oil.
Chill for 2 hours.
Before serving, add avocados.
Great with saltine crackers.
Yields between 8 and 12 servings.
Preparation time: 45 minutes.