Shrimp Ceviche

Recipe Ingredients

1 lb	454g / 16oz	Shrimp - small - raw - peeled and deveined
1/2 cup	118ml	Lemon juice - fresh
1/2 cup	118ml	White vinegar
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Louisiana hot sauce
1		Green cayenne pepper - finely chopped
2		E tomatoes - peeled and chopped in 1/2" (large) pieces
1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Onion - 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 -

Source:
Bill Wight

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