Shrimp Ceviche Recipe - Cooking Index
Shrimp Ceviche Recipe - Cooking Index
| 4 cups | 948ml | Fish stock or clam juice |
| 1 lb | 454g / 16oz | Peeled 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 | 59ml | Freshly squeezed lime juice |
| 1 teaspoon | 5ml | Salt |
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
Source:
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 - http://www.foodtv.com
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