Shrimp Ceviche Recipe

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This recipe for Shrimp Ceviche is from Freeman Family Cookbook, 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: Appetizers and Dips

Ingredients:	Ingredients: ¼ cup kosher salt 3-4 tablespoons of Tajin powder 1 pound raw shrimp (21-25 per pound, peeled and deveined) 2 lemons (Juice of) 6 limes (Juice of) 1 cup cucumber (diced seeded peeled, 1/4-inch dice) ½ cup red onion (finely chopped) 4-6 serrano chiles (seeded and finely chopped) 2 cup seeded tomato (diced) 4 avocado (chopped into 1/2-inch pieces) 2 tablespoon cilantro leaves (roughly chopped, plus more leaves for garnish) ¼ cup extra-virgin olive oil ¼ teaspoon kosher salt Valentina Hot Sauce (Optional) Tortilla Chips

Directions:	Directions: Chop the shrimp into ½-inch pieces and place in a plastic bowl. Add lemon and lime juice. Stir in cucumber, onion and serranos. Refrigerate for 1 hour-2hours- The acids will cook the shrimp. Stir tomato, avocado, chopped cilantro, oil, tajin powder and salt into the shrimp mixture. Garnish with cilantro leaves. Serve into glasses or bowl and eat with tortilla chips. Spice it up with Valentina as desired. Enjoy.

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Shrimp Ceviche Recipe

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Category:

Ingredients:

Ingredients:

Directions:

Directions: