Shrimp Ceviche

We want to thank Sharon Preslar of Port O'Connor, Texas for contributing this month's recipes. Sharon's husband, Jerome, worked as a shrimper in the local bays for thirty years. Sharon says that when your husband is a shrimper you learn to prepare lots of tasty shrimp dishes. We hope you enjoy these as much as we did.

2-pounds boiled shrimp, cut in small pieces.
Place in large bowl with the juice of 2 limes (or lemons).
Add one chopped medium onion.
Optional ingredient can be two medium-sized chopped fresh tomatoes.
Add 16oz. jar mild or medium Herdez Salsa Casera.
If you like Ceviche juicier, you can add more salsa.
Salt and pepper to taste and add a touch of garlic powder.
Chill until ready to eat over crackers.