shrimp cevechi
(1 rating)
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I serve this as a dip with tortilla chips and it disappears. Can also be used as a topper over fish.
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(1 rating)
yield
8 -10
prep time
1 Hr
Ingredients For shrimp cevechi
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3 pkgraw frozen shrimp
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1 lgred onion
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2 Tbspgarlic
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4-6serrano chilies
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1 ccilantro, fresh
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6lemons
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6limes
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1 cantomatoe sauce
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salt and pepper to taste
How To Make shrimp cevechi
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1Thaw and peel Shrimp. I slice the shrimp into 3 pieces. You can leave them whole if you want.
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2Chop red onion into small pieces. Deseed and chop serrano chilies into small pieces. Chop fresh garlic into small pieces. Chop 1 cup Cilantro leaves.
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3Add all ingredients (except cucumber)to a gallon zip-lock bag. Add the juice of 6 lemons and 6 limes. Seal and place flat in the refrigerator for 3 hours or overnight. NOTE: The acid from the citrus will cook the shrimp. You will notice the shrimp will start to turn pink. I prefer to place it in the refrifgerator overnight.
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4Deseed and chop 1 cucumber. Add 1 can of tomatoe sauce and add to mixture and place back in the refrigerator for 1 hour or until ready to serve. Before serving sprinkle with salt and pepper to taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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