"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Ceviche Recipe

  Tried it? Rate this Recipe:
 

 

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!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

407W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!