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Shrimp Ceviche

This recipe is from the Jicama Grill and can be found online at Food.Com, along with other great recipes. We made this for my son-in-law’s graduation from Law School and it was a definite hit. You could serve it in individual martini glasses!

NB..If you go to the website, you can adjust the quantities up or down in the event you are having a large group.

Shrimp Ceviche
1 -1 1/2 lb shrimp, peeled and deveined
1 large tomatoes, diced
1/2 red onion, diced
1/2 bunch cilantro, diced
1/2 serrano peppers or 1/2 jalapeno, diced
4 limes, squeezed
4 lemons, squeezed
1 oranges, squeezed (preferably sour oranges)
1 large avocados, diced
1 large cucumbers, peeled and diced

Directions:
Prep Time: 30 mins Total Time: 4 1/2 hrs
1 Blanche shrimp in boiling water for about 5 minutes, then shock in ice cold water. Strain when cooled. (TO SIMPLIFY THIS I USE FROZEN COOKED SHRIMP WITH TAILS REMOVED)
2 Cut shrimp into 1-inch pieces and add to bowl.
3 Add citrus juice and marinate for 2 hours.
4 Add red onion, tomatoes, chilies and cilantro, marinate for 2 more hours.
5 Add avocados and cucumber before serving

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About reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog - www.buenprovecho.me

Posted on June 23, 2011, in Appetizers, Shrimp and tagged , , . Bookmark the permalink. Leave a comment.

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