Shrimp Ceviche

[Kitchen Witch]

Shrimp Ceviche
(serves 4)

1) 1/2 lb. 60-70 ct. Shrimp - peeled and deveined
2) 1/2 cup fresh Lemon Juice
3) 1 tbs. Olive Oil
4) 1 clove minced Garlic
5) 1/2 tsp. minced Jalapeno or Serano Pepper
6) 1/4 tsp. Oregano
7) 1/8 tsp. White Pepper
1/8 tsp. Salt
9) 1 tbs. chopped Red Onion
10) 3 each diced Grape Tomato
11) 1 tbs. chopped Cilantro



1) Place lemon juice or shrimp and refrigerate for at least 8 hours or until
shrimp is opaque.
2) Drain shrimp well. Discard lemon juice.
3) Place all ingredients in a mixing bowl and stir to combine.
4) Serve with tostadas or crackers.