Guatemalan Ceviche Recipe

From Dorothy McNett's Recipe Book.

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Guatemalan Ceviche

From Dorothy McNett's recipes at Great served with cooked black beans, salads, breads, etc......

1 pound small to medium sized shrimp, cooked and cooled
6 lemons, the zest and juice
2 tomatoes, diced
1 medium onion, finely chopped
1/2 cup snipped fresh cilantro
1 jalapeno, or other chili pepper of choice
1/4 cup catsup
1 teaspoon Worcestershire sauce
1/4 - 1/2 teaspoon fine sea salt
freshly ground pepper, as needed and desired

Peel and devein the shrimp or prawns and cook just to the barely done stage. Set aside to cool and then add remaining ingredients. Place in a glass or ceramic bowl and refrigerate at least 2 hours, but can be overnight as well. Serve!

Recipe created 2017-05-29.

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