Shrimp Ceviche
Contributed by Lesley Hendricks


2 lbs. shrimp (peeled and deveined)
1 1/2 dozen limes
1 medium onion (chopped)
1 red bell pepper (chopped finely)
2-3 jalapeno or habenero peppers (chopped finely)
6-8 tbsp. parsley and/or cilantro (chopped)
YiiiEiiii Chombo sauce (or a purchased Habanero pepper sauce)


Squeeze limes and pour juice into a glass bowl or pan (no metal!!)
Chop shrimp into about 4-5 pieces depending on what size you bought
Add shrimp, onions, red pepper, jalapenos, and parsley and/or cilantro to bowl.

Let this mixture sit on kitchen counter for up to 2 hours. Then refrigerate. This is done when the shrimp are pink and opaque.

Before serving, taste for hotness. If not hot enough for you, add a few drops of Pepper Sauce.

Serve with Saltine Crackers.

Note:  Corvina Seviche is made the same way. Amount would be 6-8 fillets, skinned and cut into small pieces. You can substitute the type of fish (corvina...keep wishing): it should be a firm white fish, such as red snapper.

[Note: The amount of limes is going to depend on how juicy they are. You want the juice to cover the shrimp. Also, for the faint-hearted that don't want this hot--cut peppers into long strips. Keep tasting the lime juice as the shrimp marinate. When it tastes hot enough for you, take out the pepper strips.]

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