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Shrimp Ceviche Recipe

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

Contributor:  
Contributor:  
Amber Eccleston
Added: Thursday, October 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. Small raw shrimp (cooked shrimp works fine too)
4 large tomatoes, seeded and diced (or 1 can of petite diced tomatoes will work)
6 limes, juiced
4 lemons, juiced
1 cup cilantro leaves, chopped
1 serrano chile, seeded and finely chopped
1 cucumber, peeled and diced
1 red onion, diced
1 tbsp Louisiana hot sauce
2 small cans of tomato sauce
salt and pepper to taste
1-2 avocados

Directions:
Directions:
Lay out shrimp in the bottom of a glass baking dish. Pour lemon and lime juice over them and refrigerate for a couple of hours. This will "cook" the shrimp. If using cooked shrimp, just marinade the shrimp in the lemon and lime juice for about a 1/2 hour. Toss with remaining ingredients and refrigerate for one hour or longer.

Garnish with diced avocados and serve with Club crackers.

Number Of Servings:
Number Of Servings:
10+
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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