"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Ceviche Recipe

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This recipe for Ceviche, by , is from Our Favorite Recipes - A Wedding Gift For Jon & Amanda From Mike & Donna Smith, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike
Added: Friday, June 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Juice from 4 or 5 limes
4 lb. shrimp
1 onion, chopped
5 tomatoes, seeds removed & chopped
3 or 4 cucumbers, chopped
1 bunch of cilantro, chopped
2 or 3 fresh jalapeños, chopped (no seeds)
2 canned jalapeños + some of the juice
2 C. Clamato juice
3 avocados, chopped (more if you like)
salt and pepper to taste

Directions:
Directions:
Mix all ingredients in a large bowl. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips and crackers.

Personal Notes:
Personal Notes:
I first tasted this dish on Y2K at my sister-in-law Debbie’s house. Her neighbor Whitney Martinez made it. It is one of my favorite dishes. The shrimp is supposed to be added raw, and will cook in the limejuice. I use cooked shrimp because I don’t have the nerve to put it in raw.

 

 

 

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