Name: Ceviche
Ingredients: 2 lbs Shrimp (Raw); 2 whole Cucumbers (Seeds Removed); 5 oz Lemon Juice (Fresh Squeezed or Bottled); 2 lbs Pico-de-Gallo; 8 oz Clamato; 12 oz V8 Juice; 1 whole Onion (chopped)

Ceviche, is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. Ceviche originated in places where seafood was plentiful but refrigeration rare. This appetizer is light, low in calories and has become popular all over California, Baja and mainland Mexico because of its subtle but spicy taste. It can be eaten as a first course or main dish, depending on what is served with it.

Ceviche

lbs Shrimp (Raw)

Cucumbers (Seeds Removed)

Lemon

lbs Pico-de-Gallo

oz Clamato

oz V8 Juice

Onion (chopped)

1. Chop Shrimp into desired size2. Chop Onions and mix with shrimp3. Add lemon juice to mixture and set aside for 30 minutes to 1hour4. Shrimp will turn pink color when done5. Add Pico-de-Gallo, Cucumbers, Clamato and V8 Juice mixing well6. SALT if needed7. Place in refridgerator and let stand for al least 30 minutes

Ceviche

Author : Phoenix SEO

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