Shrimp Ceviche

Ingredients:
  • 3 lbs small raw shrimp

  • 4 large tomatoes, seeded and diced

  • 6 limes, juiced

  • 4 lemons, juiced

  • 1 cup cilantro leaves, chopped

  • 1 serrano chile, seeded & finely chopped

  • 1/2 cucumber, peeled & diced

  • 1 red onion, diced

  • 3 Tbs tomato sauce

  • salt and pepper to taste


Preparation:


Lay shrimp in bottom of glass baking dish. Pour lemon and lime juice over shrimp. Refrigerate 3 hours. Toss remaining ingredients & refrigerate for additional 1 hour. Serve with chips or on fish.

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