Mon | Jul 24, 2017

Tropical seviche

Published:Monday | September 29, 2014 | 9:00 AM

2 lbs shrimp (small)

2/3 cup fresh lemon juice

6 tablespoons minced onions

1/2 cup minced green pepper

1/4 cup minced fresh parsley

1 large tomato, peeled and chopped

1tbsp Tarragon vinegar

1/2tsp oregano

Salt and pepper to taste

Method

Clean shrimp then cook for 2-3 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 1 1/2 hours. Also, a half of avocado can be added to mix for variety.