Recipe by Skeeter
"Ceviche is a wonderful seafood salad marinated in lime juice. This is a recipe that is better the longer it sits. It is best done the day before and allowed to 'cook' in the lime juice overnight.
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peeled and deveined medium shrimp (30-40 per pound)
cilantro leaves, chopped
roma (plum) tomatoes, diced
green onions, sliced
serrano peppers, seeded and minced
ground black pepper
I used this wonderful recipe to start me out. I added avacados, cucumber, garlic, and my favorite blend of all spices. I was happy to see limes instead of lemon and fresh tomatoes being used instead of canned paste or puree. Double your recipe because its healthy and tastes even better the next day. Thank you Skeeter.
This didn't turn out well for me at all.
Made this recipe for a few parties. Everyone raived about the fresh lime taste. Definitly a 5!!!
I tweaked a bit due to personal taste. I added an avocado and half a cucumber. Delish! Great summer meal. Thanks so much for sharing Skeeter!
This recipe is fantastic! I've made this countless number of times and everyone who tastes it loves it. I add diced yellow and an orange peppers.
Delicious! Each region of Central and South America have their own spin on ceviche. My friend from Guatemala said to add "salsa inglesa" (Worcestershire sauce) and Tabasco sauce. That added just the right "punch" for our taste buds.
Thank you for sharing!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 20
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