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Shrimp Ceviche

(by Eva Zelig)


1 1/2 c. fresh orange juice

1/2 c. fresh lemon juice

1 large ripe tomato, peeled, seeded, and chopped

1 onion, finely chopped

1 fresh hot red or green pepper, seeded and finely chopped (or substitute with Tabasco sauce to taste)

4 T. ketchup

salt and pepper to taste

optional: finely chopped cilantro

2 lb. shrimp, shelled and deveined

Mix together all ingredients except shrimp and set aside.

Bring a large pan of salted water to a boil, and cook shrimp for 3 - 4 minutes.

Drain the shrimp and toss them in the dressing.

Let the mixture stand in the refrigerator for two hours or more.

(In Ecuador, ceviche is served with a side of “maíz tostado” or toasted corn.)


(Read Back of the Restaurant, the story that accompanies this recipe.)

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