Shrimp Ceviche Preparation
In a medium-sized bowl, stir together the lemon juice, vinegar, salt and hot sauce. Add the shrimp and let them marinate, covered in the refrigerator for 4 hours. Add the remaining ingredients, mix well, cover, and return to the refrigerator for another hour. Serve as a cocktail or on a bed of lettuce. Yield: 20 appetizer servings or 6 to 8 salad servings. From Justin Wilsons Homegrown Louisiana Cooking - ISBN 0-02-630125-3 Published in 1990 by Macmillan Publishing Company Posted to bbq-digest by DWilson
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