For a less saucelike version suitable for serving on lettuce leaves as a first course or on tostadas for a pass-around appetizer, reduce the tomato juice to a tablespoon or two.
Place in a glass or stainless-steel mixing bowl:
1 pound medium-large shrimp, cooked, peeled, and cut into 1/4-inch bits
Stir in:
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
Cover with plastic wrap and refrigerate, stirring occasionally, for about 1 hour. Thoroughly drain the shrimp. (It can be refrigerated at this point for up to 18 hours before serving, if desired.) To serve, mix the drained shrimp with:
1 cup tomato juice
1 1/2 tablespoons olive oil
1 medium ripe tomato, cored, and diced
1 small onion, finely diced
1/4 cup coarsely chopped pitted green olives
2 tablespoons chopped fresh cilantro
1 to 2 fresh jalape├▒o peppers, seeded and minced
1 teaspoon dried oregano
1/2 teaspoon salt, or to taste
1/2 to 1 teaspoon sugar, to taste
Taste and adjust the seasonings and refrigerate until serving time. Serve in small bowls garnished with:
