ceviche de camaron (shrimp)
(1 rating)
Each year When I visit my family on the Golf of Mexico. They alway welcome me with "Ceviche de Camaron" fresh caught from the golf. Here in the Midwest it is hard to find fresh shrimp. I make my ceviche with frozen shrimp and it taste good and refreshing in a hot summer day.
(1 rating)
yield
8 serving(s)
prep time
1 Hr
cook time
1 Hr
Ingredients For ceviche de camaron (shrimp)
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1 boxsmall bag frozen shrimp (medium size)
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4limes, juiced
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1/2 tspcoarse sea salt
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1/2 tsppepper
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1 bunchfresh cilantro (chopped)
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1 bunchradishes cut up in small pieces
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1cucumber cut up in small pieces
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6roma tomatoes
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1/2 csmall red onion cut up in small pieces
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4jalapenos, fresh cut up in small pieces
How To Make ceviche de camaron (shrimp)
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1Wash shrimp in cold water, until defrosted. Dry them with paper towels. In a big bowl put shrimp, salt, pepper, and lime juice, set aside in refrigerator. Cut up cilantro, radishes, cucumber, tomatoes, onions, jalapenos. Take-out the bowl of shrimp from the fridge and pour all the cut-up veggies into the bowl. Stir and set aside for one hour in the fridge. Eat it with tortilla chips or with tostada (whole tortilla) Enjoy!! - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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