Shrimp Ceviche

2 pounds cooked shrimp, peeled and de-tailed
Juice from 4-5 limes
2-3 English cucumbers, chopped
1 yellow onion, chopped
2 celery stalks, chopped
½ bunch of cilantro, finely chopped
2 cups of ketchup
½ large bottle Frank’s RedHot hot sauce or Cholula Hot Sauce

Chop shrimp and marinate in the lime juice. Let marinate while you chop the cucumbers, onion, celery and cilantro. Combine with the marinated shrimp. Add ketchup and your hot sauce of choice and mix well. Refrigerate overnight before serving.
Yields: 24 servings

Recipe provided by Gary Emerich for Lounge Party 14