Shrimp Ceviche 

 

Ingredients:

• 3 lbs Toppits 31/40 ct Black Tiger or Pacific White Peeled & Deveined Tail-On Shrimp

• 4 large tomatoes, seeded and diced

• 6 limes, juiced

• 4 lemons, juiced

• 1 cup cilantro leaves, chopped

• 1 jalapeno chile, seeded and finely chopped (optional)

• 1/2 of a cucumber, peeled and diced

• 1 red onion, diced

• Salt and pepper to taste

 

Sauce Directions:

1. 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.

2. Toss the shrimp with the remaining ingredients, and refrigerate for one more hour or longer.