Shrimp Ceviche Recipe

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Shrimp Ceviche Ingredients

1 lb shrimp
1 1/2 cup orange juice
1/2 cup lemon juice
1/4 cup catsup
1 onion, sliced thin
1 salt and pepper to taste
1 hot sauce to taste

A Recipe for
Shrimp Ceviche

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

This Recipe for Shrimp Ceviche is one of thousands in the Recipes-to-go Meal Cookbook.

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Shrimp Ceviche Recipe
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This is a recipe for Shrimp Ceviche from the recipe cookbook of Recipes-to-go (Meal)

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Shrimp Ceviche recipe - a tasty recipe for you to add to your collection!
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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Shrimp Ceviche

Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Mark Twain

Shrimp Ceviche Directions

Cook shrimp in boiling salted water for 3 minutes - NO MORE! Allow to
cool and remove shells and devain. Cut shrimp into two or three
pieces depending on size. Add the juices, salt and pepper, catsup,
hot sauce, and onion. Leave in refrigerator for several hours before
eating.

Serves: 4

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Shrimp Ceviche Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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