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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Inspired by a Peruvian shrimp ceviche recipe from Rick Bayless this is a delicious appetizer or first course. Ingredients:
3 limes (squeezed) |
2 tablespoons garlic (chopped) |
1/4 teaspoon pepper (ground) |
1/4 teaspoon salt |
1 lb frozen uncooked peeled shrimp |
1/2 medium red onion (thinly sliced) |
1 jalapeno (seeded and chopped) |
1/4 cup italian parsley (chopped) or 1/4 cup cilantro (chopped) |
Directions:
1. To quickly defrost shrimp place into bowl filled with cold water in sink and allow trickle of water from faucet to flow into in overflowing the top.
2. Fill medium pot with water and bring to boil over high heat. Place defrosted shrimp into hot water for a few minutes until they are pink and no longer translucent.
3. Drain and slice shrimp in half lengthwise from head to tail, allow to cool.
4. Combine lime juice, garlic, salt and pepper into blender and puree until combined.
5. In a medium bowl combine shrimp, onion, jalapeno, and parsley or cilantro. Stir in lime mixture and allow to sit for at least 30 minutes before serving.
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