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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Shrimp-Tomato Ceviche Recipe

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This recipe for Shrimp-Tomato Ceviche is from Culinary Vanguard 2017-18, 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 1/4 pounds large shrimp

- 1/2 small red onion, thinly sliced

- 3 limes, juiced

- 2 lemons, juiced

- ½ bunch of cilantro (chopped fine)

- 1 teaspoon grated peeled fresh ginger

- 1/2 clove garlic, grated

- 2 tsp kosher salt

- 1 medium heirloom tomato, chopped small

- 1/2 cup torn fresh cilantro
Directions:
Directions:
1) Peel cut and cut shrimp into three equal pieces. 2) Combine all ingredients, and let it sit over night.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
25 min
Personal Notes:
Personal Notes:
Using local sustainable seafood is always the best choice. Ceviche comes from Peru, but you can make it taste any way you want. We served it our global food far we had at school. This dish is very bright and fresh and can be easily served as an appetizer or an entree.

 

 

 

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