SHRIMP CEVICHE
FOUR SERVINGS:
- 2 LBS OF SHRIMP
- 10 LIMES
- SALT AND BLACK PEPPER (TO TASTE)
- 2 GoodFarms™ ROUND OR ROMA TOMATOES
- 1 RED ONION
- 1 SERRANO PEPPER
- A BUNCH OF CILANTRO (OPTIONAL)
1. RINSE AND CLEAN THE SHRIMP, REMOVING THE TAILS.
2. DICE THE SHRIMP INTO SMALL PIECES.
3. LET THE SHRIMP CURE IN LIME JUICE, WITH SALT AND BLACK PEPPER, IN A BOWL FOR ONE HOUR.
4. DICE THE TOMATOES AND THE ONION.
5. FINELY CHOP THE SERRANO PEPPERS AND THE CILANTRO.
6. PUT THE VEGETABLES IN THE BOWL WITH THE SHRIMP.
- ENJOY BY SERVING WITH TORTILLA CHIPS OR ON TOSTADAS!
Suggested cookware:
- Cutting Board
- Knife
- Wooden Salad Spoon
- Medium Salad Bowl
- Lime Squeezer
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