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Mexican Shrimp Ceviche

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ready in: 2-5 hrs
serves/makes:   8

recipe id: 79033

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2 pounds shrimp, raw
1 white onion
3 seeded jalapeno peppers, or to taste
2 peeled and seeded tomatoes
1 large ripe avocado, optional
lime juice, fresh only


Mince and mix all ingredients together squeeze enough lime juice over top to cover and refrigerate, stirring occasionally until shrimp are pink (cooked), 3 to 4 hours.

Serve with salty crackers in a fancy stemmed glass lined with lettuce.

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Nutritional data has not been calculated yet.

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