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Avocado Shrimp Ceviche-Estillo Sarita |
"A attempted and real ceviche recipe to be enjoyed for a Sunday brunch in our cafe. It is thought by way of most Latinos that the first-rate time to eat ceviche is on a sunny day. Rainy days cause stomach cramps and nightmares. Of direction most Latinos (specifically my wife) could make a great ceviche blindfolded on any day rain or shine, in my opinion. Excellent for an appetizer in smaller portions or as a meal itself. Personally I enjoy this with an ice cold beer on the facet."
Ingredients :
- 2 kilos massive shrimp - peeled, deveined and chopped
- 3/4 cup fresh lime juice
- five roma (plum) tomatoes, diced
- 1 white onion, chopped
- half cup chopped fresh cilantro
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon warm pepper sauce
- salt and pepper to taste
- 1 avocado - peeled, pitted and diced
- 16 saltine crackers
Instructions :
Prep : 1H30M | Cook : 4M | Ready in : 1H30M |
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- Place the shrimp and lime juice right into a big bowl, and stir to coat. Let stand for approximately 5 minutes, or till shrimp are opaque. The lime juice will cook them. Mix within the tomatoes, onion, and cilantro until covered with lime juice; cover and refrigerate for 1 hour.
- Remove from the fridge, and mix inside the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own warm sauce recipe, however you could use some thing warm sauce you want, or leave it out and permit human beings upload their very own whilst serving.
- Serve in glass tumblers and top with avocado pieces. Set out more Worcestershire sauce, ketchup, lime wedges and hot sauce for human beings to individualize their dish. Serve with saltine crackers.
Notes :
- You can shop more than one whole shrimps to dangle on the edge of the tumbler for a unique presentation. The lime and the cilantro are the key, and of route sparkling shrimp.
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