Shrimp Ceviche

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Shrimp Ceviche Ingredients

4 c Fish stock or clam juice	1 sm Red onion; finely diced
1 lb Peeled rock shrimp	2 lg Cilantro bunches; stems
(or 1 1/4 pounds small	; and roughly chopped
Stemmed serrano chiles - (1	1/4 c Freshly squeezed lime juice
; and finely chopped	1 ts Salt

Instructions for Shrimp Ceviche

In large saucepan bring stock or clam juice to a boil. Add shrimp and cook, 30 seconds for rock shrimp, 1 minute for shelled shrimp. Strain, reserving the liquid, and spread shrimp on a baking sheet to cool. When cool enough to handle, peel shrimp if necessary. In large bowl place shrimp. Add all other ingredients along with 1 cup reserved cooking liquid. Mix well. Cover with plastic and chill thoroughly before serving. This recipe yields ? servings Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6110 broadcast 08-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-19-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Main Ingredient: ShrimpCuisine: Uncategorized

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