"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Easy Ceviche (Shrimp Salsa) Recipe

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This recipe for Easy Ceviche (Shrimp Salsa), by , is from The Gomez Family Cookbook 2019, 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!

Contributor:  
Contributor:  
Theresa Gomez

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. cooked shrimp, cut small (I buy the cooked frozen jumbo shrimp) - run under cold water to defrost then chop 'em up)
24 oz. jar of Pace Chunk Picante Sauce
red onion, chopped
2 tbsp. fresh lime juice
2 c. roma tomatoes, chopped
c. Cilantro, chopped

Directions:
Directions:
Mix it all up, better if it sets overnight, but still good freshly made and then add more picante sauce and mix in just before served. Usually eat over saltine crackers.

 

 

 

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