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LOCATION: Recipes >> Mexican >> Ceviche 10

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Shrimp Ceviche

1 lb raw shrimp, peeled and deveined
1/2 cup fresh lemon juice
1/2 cup white vinegar
1 tsp salt
2 tsp Louisiana hot sauce
1 green pepper, finely chopped
2 tomatoes, peeled and chopped in 1/2" pieces
1/4 cup olive oil
1 onion, chopped into 1/2" pieces
10 fresh cilantro sprigs, chopped (or parsley)

In a medium-sized bowl, stir together the lemon juice, vinegar,
salt and hot sauce. Add the shrimp and let them marinate, covered
in the refrigerator for 4 hours. Add the remaining ingredients,
mix well, cover, and return to the refrigerator for another hour.
Serve as a cocktail or on a bed of lettuce.

Yield: 20 appetizer servings or 6 to 8 salad servings.

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