Title: Shrimp Ceviche
Categories: Toohot08
Yield: 1 servings

4 c Fish stock or clam juice
1 lb Peeled rock shrimp
(or 1 1/4 pounds small
-shrimp; shell on)
Stemmed serrano chiles - (1
-or 2); seeded if desired,
; and finely chopped
1 sm Red onion; finely diced
2 lg Cilantro bunches; stems
-trimmed,
; and roughly chopped
1/4 c Freshly squeezed lime juice
1 ts Salt

In large saucepan bring stock or clam juice to a boil. Add shrimp and cook,
30 seconds for rock shrimp, 1 minute for shelled shrimp. Strain, reserving
the liquid, and spread shrimp on a baking sheet to cool. When cool enough
to handle, peel shrimp if necessary. In large bowl place shrimp. Add all
other ingredients along with 1 cup reserved cooking liquid. Mix well. Cover
with plastic and chill thoroughly before serving. This recipe yields ?
servings

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6110 broadcast 08-19-1996) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

08-19-1996

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.