"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mexican Ceviche Recipe

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This recipe for Mexican Ceviche, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Veniece Kilissanly, Human Resources
Added: Saturday, September 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Shrimp (raw)
½ onion (white)
1 tomato
1 avocado (small-from México)
Cilantro (use 6 stalks)
Jalapeño peppers (in can)
Lemon or Lime (fresh to taste…I usually use 2 whole)
Ketchup

Directions:
Directions:
Cook the shrimp until pink. Chop onion, tomato, & avocado into cubes. Chop cilantro. Add as many peppers as you can handle. Mix above ingredients with lemon-lime and Ketchup to your taste.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
ENJOY…taste great with a cold Corona!
Mother's Recipe!

 

 

 

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