Friday, November 14, 2008

Recipe of the month

Shrimp Ceviche:
2 lbs. medium shrimp,raw
37-40 key limes
4 tomatoes, diced
2 cucumbers, diced
1/2 red onion, small
1-2 haas avocados, diced
2 1/2 cups clamato tomato cocktail
2 tbs salt
chili tepin, to taste

squeeze enough lime juice to cover raw shrimp and place covered by plastic wrap for 3hours in order to "cook" the shrimp. Next, add all diced ingredients and seasonings, combine thoroughly and let marinate for an additional hour. Lastly, serve with tortilla chips, saltine crackers or on a crisp tostada. Enjoy.

Note: this is a rough draft of the recipe, adjust to your personal taste.

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