Campechana, version 2.0

I've been having crazy cravings for campechanas or shrimp cocktails, lately--and no, I'm not pregnant! So I tweaked the original recipe and came up with this one. It's pretty close to the delicious version I usually get at a seafood restaurant in Tijuana. Enjoy!

INGREDIENTS (4 large servings)

• 1/2 cup white onion, diced small
• 3 limes, halved
• 1/2 cup cucumber, peeled, seeded and diced small
• 1 tomato, seeded and diced small
• 2 cups V8 Juice
• Half of a jalapeno, seeded and diced very small (if you like heat, use the entire jalapeno)
• 12 shrimp, peeled, deveined and cooked and cut into 1/2" pieces
• 1 can (15oz) of oysters in water, drained and rinsed
• 2 Tbsp. fresh cilantro, divided
• 1 avocado
• Kosher salt
• Fresh ground pepper
• Tapatio hot sauce, or your favorite non-vinegar based hot sauce

DIRECTIONS

In a large non-reactive bowl add the diced onion, the juice of one lime and a pinch of salt and pepper. Let it stand for 5 minutes. Then add the diced cucumber, diced tomato, diced jalapeno, cooked shrimp, oysters, one tablespoon cilantro, and the V8 juice. Then squeeze in the juice of two more limes and add a generous pinch of salt and pepper and a few dashes of Tapatio sauce. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.

Just before serving, add the remaining 1 tablespoon of cilantro, and one diced avocado. Taste and adjust seasoning, if needed.

To serve: divided the campechana in 4 shrimp cocktail glasses, or large margarita glasses. Serve with a side of tostadas or tortilla chips, lime wedges and hot sauce.