"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Shrimp Ceviche Recipe

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

Contributor:  
Contributor:  
Sandra Winetroub
Added: Monday, October 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup kosher salt
1 lb. medium shrimp- peeled and deveined
juice of 2 lemons
juice of 2 limes
juice of 2 oranges
1 cup cucumber- peeled, seeded and diced
1/2 cup red onion finely chopped
2 Serrano chilies- seeded and finely chopped
1 cup seeded and diced tomatoes
1 Avocado- peeled, and chopped into small pieces
2 TBLS. chopped cilantro
1/4 cup extra virgin olive oil

Directions:
Directions:
Boil 2 quarts of water in a one gallon pot. Season water with 1/4 cup of salt. Add shrimp to boiling water and immediately turn off the heat. Let the shrimp sit until cooked through, about 3 minutes. Remove the shrimp and completely cool. Chop into 1/2 inch pieces and put in stainless steel bowl. Add the fruit juices and cucumber, onion and chiles. Refrigerate for one hour. Stir in tomato, avocado, cilantro and olive oil. Keep at room temperature for 30 minutes before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour 30 minutes
Personal Notes:
Personal Notes:
Very good- an Emeril Lagasse recipe.

 

 

 

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