Difference between revisions of "Tropical Seviche"
RealRecipes (talk | contribs) m (Text replace - "Category:Panamanian Meat Dishes" to "Category:Panamanian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* [[salt]] and [[pepper]] to taste | * [[salt]] and [[pepper]] to taste | ||
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# Clean [[shrimp]] then cook for 2 to 3 minutes or just long enough to turn pink. | # Clean [[shrimp]] then cook for 2 to 3 minutes or just long enough to turn pink. | ||
# Drain and put into covered bowl with [[lemon juice]]. | # Drain and put into covered bowl with [[lemon juice]]. | ||
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[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
| − | [[Category:Seafood | + | [[Category:Seafood Recipes]] |
[[Category:Tarragon vinegar Recipes]] | [[Category:Tarragon vinegar Recipes]] | ||
Latest revision as of 16:25, 11 July 2012
Ingredients
- 2 lbs shrimp (small)
- ⅔ cup fresh lemon juice
- 6 tablespoons minced onions
- ½ cup minced green pepper
- ¼ cup minced fresh parsley
- 1 large tomato, peeled and chopped
- 1 tablespoon tarragon vinegar
- ½ tsp oregano
- salt and pepper to taste
Procedures
- Clean shrimp then cook for 2 to 3 minutes or just long enough to turn pink.
- Drain and put into covered bowl with lemon juice.
- Leave covered for 1 hour stirring two or three times.
- Drain and discard the liquid.
- Combine shrimp with remaining ingredients.
- Mix well, put into refrigerator for 1½ hours.
- Also, a half of avocado can be added to mix for variety.
