Spicy Shrimp Ceviche

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Spicy Shrimp Ceviche

Post by Stef on Sat Apr 18, 2015 11:15 am

1 lb. Medium Shrimp, peeled and deveined
1/2 C. Orange Juice
5 Tbs. Lemon Juice
5 Tbs. Lime Juice
1/4 C. Red Onion, finely chopped
1 Tbs. Serrano Chile, minced
1/2 C. Cucumber, peeled and finely diced
1/2 C. Tomato, finely diced
1/2 C. Carrot, peeled and finely diced
2 Tbs. Fresh Cilantro, chopped

In a large stockpot, bring salted water to a boil. Add shrimp and cook for just 1-2 minutes, taking care not to overcook. Drain shrimp. When shrimp are cool enough to touch, chop them up into bite-sized pieces. In a large bowl, combine the orange, lemon, and lime juice. Stir in the shrimp, red onion, chile, and cucumber. Cover and refrigerate for 1 hour. Stir in tomato, carrots, and cilantro, and serve.


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