I stayed in for New Years Eve this year. In addition to a killer year ending entree, I aimed to make a light and fresh but SPICY appetizer to take the chill off these NYC nights. I choose a shrimp ceviche, Mexico being my FAVORITE vacation place this seemed extremely fitting. You basically chop all this stuff up, squeeze the limes, mix and chill.
- Bushel Cilantro
- 1 pound of Shrimp
- Vine Tomatoes – 2
- Limes – 3
- Salt – 1 teaspoon
- Olive Oil – 1 tablespoon
- Cayenne pepper to taste (I used A LOT :D)
I served with soft tortillas I baked in the oven for a few minutes.