Shrimp Ceviche Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Fish and Seafood

Shrimp Ceviche

From Dorothy McNett's Recipe Book at This is one of many recipes from Latin America, using cooked shrimp.

2 pounds shrimp (or small prawns)
2-3 cloves garlic, finely minced

1/3 cup olive oil
1 cup orange juice
1/2 cup lemon juice
2 onions, very thinly sliced
1/2 teaspoon sea salt
1 bunch parsley or cilantro, finely chopped

crisp crackers or thick potato chips for serving

Wash, shell, clean and devein the shrimp. Place in a glass or ceramic pie plate and sprinkle with the minced garlic. Cover loosely with waxed paper. Microwave 1 minute, stir, and microwave another 1-2 minutes or until shrimp are just turning pink. Cool slightly and then pour the olive oil over and toss well. Add juices, onions, salt and cilantro. Chill several hours or overnight, and serve in clay dishes with plenty of crackers or chips.

Recipe created 2009-02-03.

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