Featured Recipe
Shrimp Ceviche
Ingredients
2 LB RAW SHRIMP CUT INTO QUARTERS 1691963
¾ CUP FRESH SQUEEZED LIME JUICE
(DO NOT USE BOTTLED) 2005544
½ CUP THIN SLICED RED ONION-2003929
¾ CUP DICED CUCUMBER-2004802
1 CUP SEEDED AND CHOPPED ROMA TOMATO - VP
¾ CUP CHOPPED CILANTRO - VP
1 AVOCADO CHOPPED
1 JALAPENO SEEDED AND DICED -VP
2 TSP KOSHER SALT-1448415
1 TSP GROUND BLACK PEPPER-1448265
TORTILLA CHIPS FOR SERVING -1427533
Instructions
IN A LARGE SHALLOW BOWL, ADD RAW SHRIMP AND LIME JUICE. MAKE SURE THAT ALL SHRIMP ARE COVERED WITH JUICE
ADD SALT, COVER AND PUT IN COOLER FOR 20 MIN TO 2 HOURS. THE SHRIMP WILL “COOK” IN THE LIME JUICE. IT WILL BE READY WHEN SHRIMP TURNS PINK AND OPAQUE
IN A LARGE BOWL, ADD REMAINING INGREDIENTS EXCEPT AVOCADO
WHEN SHRIMP ARE COOKED, ADD TO BOWL WITH VEGETABLES. ADD AVOCADO, STIR TO BLEND,
COVER & LET SIT IN COOLER FOR 30 MIN
SERVE WITH TORTILLA CHIPS OR CRACKERS