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Shrimp Ceviche

Cuisine: Cajun
Type: Fish, Shellfish
Courses: Starters and appetizers

Recipe Ingredients

1 lb 454g / 16ozShrimp - small - raw - peeled and deveined
1/2 cup 118mlLemon juice - fresh
1/2 cup 118mlWhite vinegar
1 teaspoon 5mlSalt
2 teaspoons 10mlLouisiana hot sauce
1   Green cayenne pepper - finely chopped
2   E tomatoes - peeled and chopped in 1/2" (large) pieces
1/4 cup 59mlOlive oil
1 cup 62g / 2.2ozOnion - chopped into 1/2" pieces (medium)
10   Cilantro - sprigs - fresh - chopped (or parsley)

Recipe Instructions

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.

From Justin Wilson's Homegrown Louisiana Cooking -

Michael Lomonaco


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