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Shrimp Ceviche Recipe

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This recipe for Shrimp Ceviche, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Jones Family
Added: Monday, August 25, 2008


½ c. lime juice
½ c. ketchup
2 tbsp. puget olive oil
2 tbsp. valentine hot sauce
1 jalapeno – cut in half, remove seeds from ½ the jalapeno, then mince
¼ yellow onion, chopped (rinse under cold water to remove bitterness)
cilantro, chopped

1 lb. cooked medium shrimp
2 avocados, cut into chunks

Blend marinade in a bowl. Take tails off shrimp, then cut each shrimp into thirds. Mix into marinade thoroughly. Then add avocado chunks. Be careful not to bruise avocados when tossing together. Ceviche is best after 4-5 hours. It can keep for a couple days but the lime juice makes the shrimp tougher with time.

Serve with fresh tortilla chips. Do not use Doritos or Fritos. This makes all the difference in the world! If you can’t buy them from a local Mexican deli, fry up your own with corn tortillas from the market.




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