Recipe of the Week


Prep Time: 1 Hour
Yields: 4–6 Servings

Ceviche is a popular Latin American dish of raw fish marinated in citrus juice, onions, tomatoes and chiles. Most avid fisherman will agree that no preparation of fresh fish is better than ceviche.

1 pound (21–25 count) shrimp, peeled and deveined
1 cup freshly squeezed lime or lemon juice
1 cup chopped tomatoes
1 small onion, finely chopped
2 canned jalapeños, drained
¼ cup olive oil
½ tsp dried oregano
2 tbsps chopped cilantro
salt and freshly ground black pepper to taste
lemon wedges for garnish
cilantro sprigs for garnish

Place shrimp in a pot and pour ½ quart boiling water over shrimp until pink and curled. Do not cook. Remove and cool slightly. Place shrimp into a glass dish and pour in lime or lemon juice, making sure that shrimp is completely covered. Cover and chill 6 hours, turning once. Drain juice from shrimp then reserve juice for later use. Return shrimp to glass dish and set aside. In a large bowl, combine tomatoes, onion, jalapeños, olive oil, oregano and chopped cilantro then season to taste with salt and pepper. Add ¾ cup reserved lemon/lime juice and mix well. Pour mixture over shrimp, cover dish and return ceviche to refrigerator for about 1 hour to let flavors blend. Let it stand at room temperature for 15 minutes before serving. Garnish with lemon wedges and cilantro sprigs and serve with stuffed olives. 





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