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Rio Grande Cafe Shrimp Ceviche



SHRIMP CEVICHE
Rio Grande Cafe Restaurant Copycat

1/2 pound (60-70 ct.) shrimp, peeled and deveined
1/2 cup fresh lemon juice
1 tablespoon olive oil
1 clove minced garlic
1/2 teaspoon minced jalapeno or serano pepper
1/4 teaspoon oregano
1/8 teaspoon white pepper
1/8 teaspoon salt
1 tablespoon chopped red onion
3 diced grape tomatoes
1 tablespoon chopped cilantro

Place the lemon juice or shrimp and refrigerate for at least 8 hours or until shrimp is opaque. Drain shrimp well.  Discard the lemon juice. Place all the ingredients in a mixing bowl and stir to combine. Serve with tostadas or crackers. Serves 4.

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