Shrimp Ceviche

Chef David Pell, Coast Bar and Grille

Ingredients:

  • 4 shrimp
  • 10 ea. Limes, juiced
  • 6 ea. Jalapenos, no seeds
  • 1 ea. Red onion, diced
  • 1 ea. Tomato, diced
  • 1 bunch of cilantro, chopped
  • 1.5 cup tomato juice
  • 1.5 cup ketchup
  • 1 bottle green Tabasco
  • ½ bottle Cholula
  • Salt and Pepper to taste
  • Directions:
    Blanch the shrimp lightly with garlic in the water. Cool. Chop shrimp roughly and combine with the rest of the ingredients.