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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Shrimp Ceviche from Sweet Butter Recipe

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This recipe for Shrimp Ceviche from Sweet Butter is from Mrs. Parsley Remembered: Inspired by Laurette Rosenstrauch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound black tiger shrimp, tail on
3/4 cup fresh lemon juice
1 onion
1/2 bunch fresh cilantro
2 to 3 tomatoes
1/2 to 1 habanero pepper, steamed and seeded
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
sea salt to taste
Directions:
Directions:
1. Bring a large pot of water to boil. Add the shrimp and cook just until they turn light pink, about 1 minute. Drain immediately and place in an ice bath to cool and stop the cooking process.
2. Peel and coarsely chop the shrimp and place in a medium bowl. Toss the shrimp with lemon juice and set aside for about 1 hour to marinate.
3. While the shrimp is marinating, chop the onion, cilantro, tomatoes, and habanero pepper, and place in a large bowl.
4. After the shrimp has marinated (it should be a whitish-pink and firm throughout), drain the shrimp, reserving the liquid. Add the shrimp to the large bowl. Stir in cumin, pepper, oregano and garlic powder, and season with 1/4 teaspoon salt. Taste, and add back a little of the strained lemon juice to brighten the flavors, and season again, if desired, to taste.
Number Of Servings:
Number Of Servings:
Makes a gererous quart
Preparation Time:
Preparation Time:
20 minutes, plus marinating time for shrimp.

 

 

 

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