Shrimp Ceviche 2 Recipe

Free Recipe Shrimp Ceviche 2

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Shrimp Ceviche 2 Recipe

1 lb Shrimp; small, raw – peeled
-and deveined
1/2 c Lemon juice; fresh
1/2 c White vinegar
1 ts Salt
2 ts Louisiana hot sauce
1 Green cayenne pepper; finely
-chopped
2 Lge tomatoes; peeled and
-chopped in 1/2 pieces
1/4 c Olive oil
1 md Onion; chopped into 1/2
-pieces
10 Cilantro; sprigs – fresh,
-chopped, (or parsley)

Shrimp Ceviche 2 Preparation

In a medium-sized bowl, stir together the lemon juice, vinegar, salt and hot sauce. Add the shrimp and let them marinate, covered in the refrigerator for 4 hours. Add the remaining ingredients, mix well, cover, and return to the refrigerator for another hour. Serve as a cocktail or on a bed of lettuce. Yield: 20 appetizer servings or 6 to 8 salad servings. From Justin Wilson”s Homegrown Louisiana Cooking – ISBN 0-02-630125-3 Published in 1990 by Macmillan Publishing Company Posted to bbq-digest by DWilson <maggie@ucla.edu> on Nov 11, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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