Shrimp Ceviche Recipe - Cooking Index
Shrimp Ceviche Recipe - Cooking Index
| 1 lb | Shrimp - small - raw - peeled and deveined | |
| 1/2 cup | Lemon juice - fresh | |
| 1/2 cup | White vinegar | |
| 1 teaspoon | Salt | |
| 2 teaspoons | Louisiana hot sauce | |
| 1 | Green cayenne pepper - finely chopped | |
| 2 | E tomatoes - peeled and chopped in 1/2" (large) pieces | |
| 1/4 cup | Olive oil | |
| 1 cup | Onion - chopped into 1/2" pieces (medium) | |
| 10 | Cilantro - sprigs - fresh - chopped (or parsley) |
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 -
Source:
Bill Wight
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.