CHEF JEFF — ONE BYTE AT A TIME: Ceviche de Camarones

Shrimp appetizers are always a holiday favorite.

Ceviche de Camarones

2 pounds medium shrimp, peeled and deveined

1 medium sweet onion, finely chopped

2 cups sour orange juice (or 1 cup each orange and lime juices)

1 fresh hot pepper, seeded and finely chopped

6 very ripe plum tomatoes, peeled, seeded and chopped

Salt and pepper to taste

Leaves from 1 bunch cilantro

Bring pot of water to boil and drop in shrimp. Turn off heat. Cover. Let stand about 5 minutes, until shrimp are pink. Drain, and while still hot mix with onion, juice, hot pepper and tomato in bowl. Add salt and pepper to taste, then cilantro. Refrigerate at least 1 hour before serving.

Yield: Serves 12.

Approximate nutritional analysis per serving: 115 calories, 1.5 grams fat (0.3 grams saturated), 115 milligrams cholesterol, 16.4 grams protein, 8.6 grams carbohydrates, 1 gram fiber, 116 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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