CLEAN, Colorful – Ceviche

by Tuesday, January 6, 2015

IMG_2079Deliciously clean and SUPER fresh.

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.



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