Ingredients
-
1
-
1/2
-
4
-
1
-
1/2
-
1
-
1
-
4
-
1/3
-
2
-
-
-
-
-
Directions
Phoenician Shrimp Ceviche, From Lifestyle magazine April 2013 From chefs Chafic Dada and Randy Moreno, Pita Kabob & Grill in California , From Lifestyle magazine April 2013 From chefs Chafic Dada and Randy Moreno, Pita Kabob & Grill in California
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Steps
|
1
Done
|
Peel and Remove Veins from Shrimp. Cut Into Small Pieces. Place Shrimp in 2 Cups of Lemon Juice, Reserving the Other 2 Cups. |
|
2
Done
|
Cook Shrimp in Lemon Juice For About 10 Minutes. When Shrimp Is Done Cooking, Drain and Discard the Juice. |
|
3
Done
|
in a Large Bowl Combine All Ingredients Including the Reserved 2 Cups of Lemon Juice. Season With Salt to Taste. If Craving More Spice Add 2 Tablespoons of Minced Jalapeno Peppers. |
|
4
Done
|
Let Ingredients Sit in a Covered Bowl in the Refrigerator Over Night or at Least 8 Hours. |
