Special Diets

Ceviche

• From: National Fisheries Institute

Ingredients

• 1 lb shrimp

• 2 1/2 cups fresh lemon juice

• 6 plum tomatoes

• 1/2 green pepper

• 1/2 red pepper

• 1/2 yellow pepper

• 3 scallions

• 1/2 cup fresh cilantro

• 1/2 small red onion

• 1/2 small white onion

• 3 Tbls. soy sauce

• 1/2 Tbls. fresh garlic, minced

• 2 Tbls. olive oil

• 1 Tbls. Worcestershire sauce

• 1/2 Tbls. sesame oil

• 1/2 tsp chili powder

• 1/2 tsp salt

Try this quick and refreshing fish favorite at your next summertime party.

Directions

• Peel and devein shrimp. Toss shrimp with 2 cups of lemon juice and set aside. Chop all the vegetables to a fine size and place in a large glass bowl. Add the remaining 1/2 cup lemon juice, and the Worcestershire sauce, toss and set aside.
• In a small frying pan, sauté garlic in olive and sesame oil until soft, but not browned. When this mixture has cooled, toss it in with the vegetables and all of the liquids. Cover both the shrimp and vegetable bowls and refrigerate overnight.
• The next day, drain shrimp and toss them in with vegetables. Stir to coat the shrimp. Serve chilled alone or on a bed of fresh greens.