Do It For Less! Experts | RECIPES T H E R E C I P E S That morning: assemble sandwiches, individually wrap sandwiches and pasta salad and pack into baskets or boxes.
Servings: 12 Serving size: about 4 shrimp Prep time: 20 minutes Setting time: 10 hours or more
Shrimp Ceviche Tropical
Place servings in small glasses and nestle the glasses in crushed ice to keep it cold. Buy good quality frozen, EZ-Peel or peeled and deveined raw shrimp. U15 size shrimp are a good size for this recipe. “16-20 size” indicates that there are 16-20 shrimp to the pound. Can you use smaller shrimp? Yes, of course you can. Just buy the same total weight. Fresh citrus juice makes all the difference in the taste of this recipe. It’ll take some time to squeeze the juice but you can do that a few days ahead of time. Buy mango already sliced in the produce section of your grocery store. Frozen will work in a pinch.
Ingredients: 1 cup fresh lime juice 1/2 cup fresh lemon juice 1/2 cup fresh grapefruit juice 2 1/2 pounds medium-to-large (16-20 size) raw shrimp, peeled and deveined 1 teaspoon sea salt 1/3 cup red onion, minced 2 medium mangos, diced 1/2 pineapple, peeled, cored and diced 1/2 cup cilantro, chopped plus 12 small sprigs for garnish 3 limes, cut into wedges for garnish Parmesan Crostini
Combine lime, lemon and grapefruit juices. Place shrimp in resealable bags (only fill bags half full, and double the bags for security). Divide citrus juice among the shrimp. Seal bags, squeezing out excess air, and refrigerate for at least 12 hours or up to 24 hours. The shrimp will “cook” in the citrus juice.
Add salt, onions, mango, pineapple, and chopped cilantro to shrimp and toss to coat. Spoon into small glasses and garnish with a sprig of cilantro and a wedge of lime. Serve with Parmesan Crostini.
DIY WEDDINGS |
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