CHEF JEFF — ONE BYTE AT A TIME: Ceviche de CamaronesShrimp appetizers are always a holiday favorite.
By: Herald Staff Report,
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.
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