Stop what you're doing and hop aboard the luxury yacht "Never Say Never" for Claud's "Boat Rockin' Shrimp Ceviche." Special thanks to Burgess Yacht Special thanks to the Miami Beach Marina Special thanks to Motor Yacht, “Never Say Never” Click here to see the Dinner and a Movie Ceviche Rap Video.

Ingredients

• 1 pound very fresh rock shrimp, cut into 1/8-inch to 1/4-inch dice
• Fresh lime & lemon juice– equal parts & enough to submerge the shrimp, reserving 1 tablespoon of each
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano, preferably Mexican
• 2 tablespoons juice from a jar of sliced pickled Jalapeños (sometimes labeled “Nacho Jalapeños”), plus
• 1/4 cup pickled Jalapeños, minced
• 1/2 medium sweet white onion, finely chopped
• 3/4 cup grape tomatoes or 1 medium firm-ripe tomato, cut into 1/8-inch cubes
• 1/2 cucumber, peeled, seeded and cut into 1/8-inch cubes
• 4 ounces pitted green olives (preferably not brined in vinegar; if they are, rinse with water before using), finely chopped
• 1/2 cup very finely crumbled cotija (firm Mexican cheese) or feta cheese (about 3 ounces)
• 1 Serrano chile, minced
• 2 tablespoons fresh cilantro leaves, chopped
• 1 firm-ripe avocado
• Coarse kosher salt to taste
• Homemade tostadas
• Mexican hot chile sauce, such as Cholula

Directions

1. In a medium bowl, combine shrimp and citrus juices. Cover and refrigerate at least 3 hours and up to 6, stirring occasionally.
2. Meanwhile, mix olive oil, oregano (rubbed between your palms first if the flecks are large), and pickled Jalapeño juice in a large bowl.
3. Drain shrimp in a colander, discarding juices, and add to olive oil mixture. Toss to coat. Add pickled Jalapeños, onion, tomatoes, cucumber, olives, cheese, Serrano, and cilantro. Season this mixture with salt and the reserved lime juice.
4. Spoon the ceviche mixture into martini glasses or bowls of your choice.
5. Peel avocado, cut into slices and toss gently with reserved lemon juice. Garnish each martini glass serving with avocado and cilantro springs. Serve with tostadas and hot chile sauce.