Shrimp Ceviche

Red Pepper stuffed with Shrimp Ceviche, a perfect Mexican appetizer or side dish for a light summer meal.

Ingredients: 

  • 2 limes, squeezed
  • 1/2 to 1 pound of raw shrimp, peeled and deveined
  • 1/2 cup chopped onion
  • 1/3 cup chopped fresh cilantro
  • 1 cup diced peeled cucumber
  • 1 cup of diced tomatoes
  • 1/2 cup of homemade or organic ketchup
  • 1 tablespoon of hot sauce of choice
  • 2 tablespoons olive oil

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Directions

  1. Combine water and a pinch of salt in a saucepan, and bring to a boil.
  2. Add the shrimp, turn off heat and let sit for about 3 minutes until cooked.
  3. Drain shrimp and let cool before transferring to small bowl
  4. Add the lime juice to the bowl of shrimp, cover and place in refrigerator for about an hour.
  5. Meanwhile dice tomatoes, cucumber, cilantro and onion and toss with ketchup, hot sauce, & olive oil
  6. Combine both bowls together
  7. Serve immediately or refrigerate for up to 2-3 days

(Optional add ins – cubed avocado, red pepper – seeded, cap removed & stuff with ceviche)

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