Ceviche

Ceviche

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Ingredient Spotlight: Shrimp

Prep 20 min Cook 4 hours Makes 7 servings

2 lbs of raw large white shrimp, shelled and deveined
1 cup of red onion, chopped
3 large tomatoes, chopped finely
2 jalepenos, diced
3 habanero peppers, diced
3 limes
1/4 cup of fresh cilantro, chopped

Begin by cutting the shrimp into small bites. (1/2 inch cubes) Place all the shrimp at the bottom of the bowl. Squeeze the juice of three limes. Mix. (The citric acid in the lime juice will end up “cooking” the shrimp.)

Add remaining ingredients. Mix well. Cover with plastic wrap, Refrigerate at least 4 hours. Serve with tortilla chips.