Name: Ceviche de Camaron
Yield: 2
Ingredients: 8 oz Fresh peeled, deveined raw shrimp; 57 Limes depending on juice content; ¼ Bunch of cleaned Cilantro; 1 Onion; 3 Roma tomatoes; 12 Jalapeños (to taste); 1 Avocado; Salt ( To Taste); Pepper ( To Taste)

AuthorRonnie Allen

Rating

Yields2 Servings

8 oz Fresh peeled, deveined raw shrimp

57 Limes depending on juice content

¼ Bunch of cleaned Cilantro

1 Onion

3 Roma tomatoes

12 Jalapeños (to taste)

1 Avocado

Salt ( To Taste)

Pepper ( To Taste)

Chop and sauté onion, bell pepper, jalapeno, and garlic together with coconut or avocado oil. Add chopped tomatoes and add to the pan. Add olives, capers, and spices and 1/8 cup of water to the mixture. Bring to a boil and reduce heat and simmer for 30 mins. Arrange seasoned fish on a baking dish. Drizzle with lime juice. Marinade for 30 mins.

While sauce is cooking and fish is marinating, preheat oven to 350. Adjust sauce for salt, add a dash of hot sauce if desired, and remove bay leaves when it is ready.

Discard marinade and pour sauce over fish. Bake for 15 minutes until flakey. Serve and garnish with remaining olives, capers, and parsley springs and a simple fresh salad.

Ingredients