Shrimp Ceviche
Inspire your companions with this crisp formula at your next party! Enlivened by the ocean side
towns in Puerto Vallarta this ceviche is an incredible low-fat tidbit or canapé.
Shrimp Ceviche Recipe
Complete: 3 hrs 20 mins - Prep: 20 mins - Cook: 3 hrs - Yield: 3 pounds (12 servings)
Ingredients
3 lbs little crude shrimp (cleaned)
6 limes (squeezed)
4 lemons (squeezed)
4 expansive tomatoes (seeded and diced)
1 glass cilantro leaves (slashed)
1 serrano chile (seeded and finely slashed)
1/2 of a cucumber (stripped and diced)
1 red onion (diced)
salt and pepper to taste
3 tablespoons tomato sauce
Instructions
1-Lay out shrimp in the base of glass heating dish.
2-Pour lemon and lime squeeze over them and refrigerate for 3 hours. The juice will "cook" the shrimp.
3-Toss with residual fixings and refrigerate for one more hour or more.
4-Enjoy with tortilla chips or as a topper for flame broiled fish!
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