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SHRIMP "CEVICHE" (Isabel's Style) Recipe

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This recipe for SHRIMP "CEVICHE" (Isabel's Style), by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Bates
Added: Monday, June 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 cans "Chicken of the Sea" Shrimp or (1 sm. Zipper bag of shrimps), drained
4 regular tomatoes, chopped
1 regular white onion, chopped
1/2 bunch cilantro (roots cut and rinsed), chopped
6-8 limes (juice)
1 avocado (chunks)
1/2 head lettuce (fine for tostadas or salad style)
1 pkg. tostadas "Los Pericos"

Directions:
Directions:
In a salad bowl, combine shrimps, tomatoes, onion, cilantro and avocado chunks and mix. Add lime juice (make sure there is enough juice). Mix again and chill for 1-2 hours. LISTO!!

To serve salad style, serve lettuce first and add shrimp mixture on top.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
For 15 years, before our move to Oklahoma, I worked as Consumer Affairs manager for Chicken of the Sea International. During that time, two hispanic ladies in our laboratory made many delicious recipes using the seafood we sold. This is one of my favorites.

 

 

 

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