Campechana Chepa

Shrimp is my mom's (Chepa) love language. I remember from being with her in Mexico the first thing she orders when in a restaurant is a michilada and shrimp ceviche, and her light with the feeling of being home. As a matter of fact when I go with my mom here in Detroit in Mexicantown, she hunts the menu and goes right for the shrimp. Her favorite is campechana. She will linger over a bowl for hours. So when I had learned to make it, it was mostly by taste. It's a more spicy shrimp cocktail with the crunch of green onions and the creamy sooth of avocados. My mom can through about a quarter of the bowl in sitting, so it is good for sharing. It’s the first thing I prepare when she comes over for a visit, sitting her down with a a michilada and a whole bowl of campechana with crackers. It's a subtle signal that she's being taken care of and can relax. This dish is a great appetizer, especially for long conversations with comadres or girlfriends.

Campechana Chepa 

25 medium shrimp peeled and cut into quarters 

2 avocados, diced 

3 green onions sliced thinly

half a lemon, juiced 

1 large tomato diced

2 teaspoons of chopped cilantro 

2/3 cup tomato (optional spicy tomato juice) 

1/4 cup cocktail sauce 

1 tablespoon hot sauce 

salt to taste 

Combined ingredients thoroughly. Chill one out before serving.