So I live in Ohio. There are no oceans. The lakes are manmade, the fish artificially stocked. Where is a seafood loving lady supposed to get good stuff? Well, luckily, there are a few sushi grade places in a 50 mile radius...but if you can't get sushi grade, ceviche will always suffice.
Shrimp Ceviche2/3 cup lime juice
1/3 cup OJ
2T olive oil
1 diced onion
1 diced tomato
1 hungarian wax pepper
1 minced jalapeno
1/4 cup chopped cilantro
1/4 cup chopped parsley
1-2lbs of deveined shrimp
Boil a saucepan of water. Place shrimp in a mesh spoon (available at most asian stores) and dip into the water for about 15 seconds in several batches. Cool. cut into inch long chunks
Mix together lime and OJ juices, olive oil, onion, tomato, peppers, and herbs. after all at room temperature, add shrimp and keep refrigerated for at least 3 hours. Serve with avocado slices and fresh tortillas. And tequila. Lots of tequila. Ok, that part is optional.
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