"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for SHRIMP CEVICHE, by Kathleen Bates, is from Sperry Christian ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2-6 oz. cans of shrimp, rinsed and drained 1 1/2 cups chopped fresh tomatoes 1 cup fresh or bottled lime juice (the fresh small limes are the best) 1/2 cup chopped red onion 1/3 cup chopped fresh cilantro 1 tbsp. chopped fresh garlic 1/2 tsp. dried oregano leaves
In a large bowl, combine all ingredients. Cover and chill one hour. Serve with tortilla chips like a dip.
This is also really good drained and served in pita bread. I have never used oregano leaves in this recipe.
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