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Shrimp Ceviche
Ingredients:
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3 lbs Toppits 31/40 ct Black Tiger or Pacific White Peeled & Deveined Tail-On Shrimp
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4 large tomatoes, seeded and diced
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6 limes, juiced
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4 lemons, juiced
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1 cup cilantro leaves, chopped
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1 jalapeno chile, seeded and finely chopped (optional)
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1/2 of a cucumber, peeled and diced
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1 red onion, diced
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Salt and pepper to taste
Sauce Directions:
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Blanch shrimp in boiling water for 1 minute. Lay out shrimp in the bottom of a glass baking dish. Pour lemon and lime juice over them, and refrigerate for 3 hours. The juice will “cook” the shrimp.
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Toss the shrimp with the remaining ingredients, and refrigerate for one more hour or longer.
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