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Monday, June 20, 2011

It's too hot to cook, so let's have some shrimp ceviche!

Summer is almost here and it is too hot to cook. I have decided to make some shrimp ceviche for dinner tonight. Quick, easy & refreshing.

1 lb. cooked, peeled, deveined & tail off shrimp
1/2 cup cilantro, chopped
1 small red onion, chopped
1 small tomato, chopped
1 jalapeno, chopped (optional)
1 lemon
2 lime
salt & pepper
tapatio (optional)

Add the first 5 ingredients in a bowl, juice the lime & lemon, add salt, pepper & tapatio. Mix well, put in refrigerator for about 30 mins to 1 hour so all the flavors marinade. I served mine with gluten free crackers thanks to Elana's Pantry. You can serve with chips if you like! Enjoy.

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