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Shrimp Ceviche : Submitted by: Gabriel | Date Added: 14 Apr 2010
Listed in: Extras / Dips & Salsa

1 lb Cooked Peeled & Deveined Shrimp
3 lemons, juiced
3 limes, juiced
1/2 cup cucumber, peeled, seeded and diced into 1/4-inch pieces
1/2 cup red onion, finely chopped
1 serrano chile, seeded and finely chopped
1 cup seeded and diced tomatoes
1 avocado, peeled, seeded, and chopped into 1/2-inch pieces
1/2 bunch cilantro roughly chopped, plus leaves for garnish

Cooking Instructions

Defrost and drain shrimp. Transfer to a bowl. Add lime, and lemon juices. Stir in cucumber, red onion and Serrano chili. Refrigerate for 1 hour. Stir in tomato, avocado and chopped cilantro. Mix gently, taste and season with salt. Allow to sit at room temperature for about 20 minutes before serving. To Serve: Spoon ceviche into martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tortilla chips or fried plantain strips.

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Shrimp Ceviche Shrimp Ceviche
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