Shrimp Ceviche

Preheat the broiler as high as it will go. Place tomatoes, jalapeno and onion in the broiler. Broil until they start to brown or blister about 10 minutes. Transfer to a blender and add lime juice, orange juice, catsup, tabasco and horseradish. Blend until smooth. Place in the refrigerator until chilled or overnight.

When you are ready to serve: chop some of the shrimp and add it to the sauce mixture. Add some of the chopped tomato, cucumber and avocado to the mixture. Garnish each bowl with a whole shrimp or two, cilantro, scallions and lime slices.

You can add more Tabasco sauce for heat or some tomato juice if it’s too tangy. You can also add crab meat or lobster.