SHRIMP CEVICHE |
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1# SHRIMP, raw; peeled and deveined (I use 16/20 count)
1/3 C ORANGE JUICE
1/3 C LIME JUICE
2 t CHAMPAGNE VINEGAR
1 C WATERMELON, diced
¼ C RED ONION, minced
1-2 T FRESH JALAPENO, minced
½ C CUCUMBER, diced
1 C MANGO, diced
1 ½ T FRESH MINT, minced
2 T CILANTRO, minced
KOSHER SALT & FRESH CRACKED PEPPER, to taste
TORTILLA CHIPS, for dipping
Pat the shrimp dry and season with salt and pepper. Place on a baking sheet and bake at 400 degrees for 6 minutes, turning once during cooking. Let cool, then cut into quarters. In a large bowl, combine remaining ingredients then add cooled shrimp. Season to taste with salt and pepper. Refrigerate for at least 4-6 hours to let the flavors develop. Serve with tortilla chips.
1/3 C ORANGE JUICE
1/3 C LIME JUICE
2 t CHAMPAGNE VINEGAR
1 C WATERMELON, diced
¼ C RED ONION, minced
1-2 T FRESH JALAPENO, minced
½ C CUCUMBER, diced
1 C MANGO, diced
1 ½ T FRESH MINT, minced
2 T CILANTRO, minced
KOSHER SALT & FRESH CRACKED PEPPER, to taste
TORTILLA CHIPS, for dipping
Pat the shrimp dry and season with salt and pepper. Place on a baking sheet and bake at 400 degrees for 6 minutes, turning once during cooking. Let cool, then cut into quarters. In a large bowl, combine remaining ingredients then add cooled shrimp. Season to taste with salt and pepper. Refrigerate for at least 4-6 hours to let the flavors develop. Serve with tortilla chips.
