During a recent family trip to San Pancho, Mexico, we stumbled into a little seaside restaurant on our first night called San Pancho Marino. What we thought would be a simple dinner turned into something unforgettable. We were treated to a fantastic meal and warm conversation with the owner, Rolondo; a gracious host with stories as rich as the food he served.

Before the night ended, Rolondo invited us to join him the next morning on his fishing boat. It turned out to be a once-in-a-lifetime experience: we fished, explored the coastline, and even spotted humpback whales gliding through the ocean. To top it all off, he prepared us a fresh lunch on board, including the best ceviche we’ve had in years.

This recipe is inspired by that day; sun, salt air, and the kind of generosity that stays with you.

Ingredients 

• 1 lb medium shrimp, (raw), thawed, peeled, deveined, and diced
• 1 cup lime juice, from 6 limes
• 1 cup lemon juice, from 2 limes
• 1 cucumber, peeled and diced
• 2 avocados
• 3 roma tomatoes, diced
• 1 red onion, diced
• 1/4 bunch cilantro, chopped
• 1 jalapeno, seeded and minced

Options To Serve:

• 16 Tostadas , (or tortilla chips)
• Hot Sauce, (Tabasco or Cholula)

Instructions

• Prep the Shrimp: Rinse the thawed shrimp under cold running water and thoroughly squeeze or pat dry with paper towels to remove excess moisture so your cocktail isn’t watered down. 
• Marinate Shrimp: Dice shrimp and place it into a large glass (non-reactive) bowl. Use a citrus squeezer to get 1 to 1 1/4 cups lime juice from 6 limes over shrimp. Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours for raw shrimp or until no longer translucent), stirring halfway through.
• Chop the vegetables: cucumber, avocado, tomatoes, red onion, jalapeno, and cilantro. A food chopper will make this process much faster.
• Combine: When shrimp are done marinating, add vegetables to the bowl and stir to combine. Serve with hot sauce if desired along with tortilla chips or over tostadas.