jcc
11-30-2006, 07:49 PM
Lime Cilantro Shrimp Ceviche
2 lbs. Med to large shrimp, cooked, peeled and deveined
1/2 cup fresh lime juice
1/4 cup olive oil
4 scallions trimmed and minced and/or 2 cloves minced garlic
2 fresh jalepeno peppers, seeded and minced
1/2 cup fresh chopped cilantro
1 t black pepper
1 t salt
Combine in a glass bowl, cover and refrigerate 2 to 12 hours before serving.
Hidden Valley like spices for vegetable dip~
Add to 8 oz sour cream:
½ tsp dried parsley
¼ tsp black pepper
¼ tsp salt
1/8 tsp garlic powder
1/8 tsp onion powder
pinch thyme
2 lbs. Med to large shrimp, cooked, peeled and deveined
1/2 cup fresh lime juice
1/4 cup olive oil
4 scallions trimmed and minced and/or 2 cloves minced garlic
2 fresh jalepeno peppers, seeded and minced
1/2 cup fresh chopped cilantro
1 t black pepper
1 t salt
Combine in a glass bowl, cover and refrigerate 2 to 12 hours before serving.
Hidden Valley like spices for vegetable dip~
Add to 8 oz sour cream:
½ tsp dried parsley
¼ tsp black pepper
¼ tsp salt
1/8 tsp garlic powder
1/8 tsp onion powder
pinch thyme