Cooking Index - Cooking Recipes & IdeasShrimp Ceviche Recipe - Cooking Index

Shrimp Ceviche

Serves: 1 people

Recipe Ingredients

4 cups 948mlFish stock or clam juice
1 lb 454g / 16ozPeeled rock shrimp
  (or 1 1/4 pounds small shrimp, shell on)
  Stemmed serrano chiles - (1 or 2) - seeded if desired, and finely chopped
1   Red onion - finely diced (small)
2   Cilantro bunches - stems trimmed, (large) and roughly chopped
1/4 cup 59mlFreshly squeezed lime juice
1 teaspoon 5mlSalt

Recipe Instructions

In large saucepan bring stock or clam juice to a boil. Add shrimp and cook, 30 seconds for rock shrimp, 1 minute for shelled shrimp. Strain, reserving the liquid, and spread shrimp on a baking sheet to cool. When cool enough to handle, peel shrimp if necessary.

In large bowl place shrimp. Add all other ingredients along with 1 cup reserved cooking liquid. Mix well. Cover with plastic and chill thoroughly before serving.

This recipe yields ? servings

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6110 broadcast 08-19-1996) - Downloaded from their Web-Site -


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.