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Shrimp Ceviche


1 lb shrimp - small, raw - peeled and deveined
1/2 cup lemon juice - fresh
1/2 cup white vinegar
1 tsp salt
2 tsp Louisiana hot sauce
1 green cayenne pepper - finely chopped
2 lge tomatoes - peeled and chopped in 1/2" pieces
1/4 cup olive oil
1 med onion - chopped into 1/2" pieces
10 cilantro - sprigs - fresh, chopped (or parsley)

In a medium-sized bowl, stir together the lemon juice, vinegar, salt and hot sauce. Add the shrimp and let them marinate, covered in the refrigerator for 4 hours. Add the remaining ingredients, mix well, cover, and return to the refrigerator for another hour. Serve as a cocktail or on a bed of lettuce.

Yield: 20 appetizer servings or 6 to 8 salad servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.