adwred
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Shrimp CevicheNot completely raw, but mostly! Veggie alert! You can leave the veg out, obviously, and just have the marinated shrimp with the herbs sprinkled on top.
1/2 cup each fresh lemon and lime juice
1/4 cup finely chopped sweet onion
1 tsp Dijon mustard
3/4 tsp salt
1/4 tsp pepper
1-1/2 lb (750 g) large shrimp, peeled and deveined
1 to 3 finely chopped seeded hot green or red peppers
1 ripe tomato, peeled, seeded and finely chopped
Half small sweet green pepper, finely chopped
1/4 cup finely diced cucumber
2 green onions, finely sliced
2 cups shredded iceberg lettuce
2 tbsp each minced fresh coriander and parsley
In glass or ceramic bowl, mix together lemon and lime juice, onion, mustard, ½ tsp of the salt and the pepper; set aside.
In saucepan, bring 8 cups water to boil; cook shrimp just until pink, about 10 seconds. Drain and rinse with cold water until cool; drain again. Add to citrus mixture, mixing well to coat shrimp. Cover and refrigerate for at least 3 hours or up to 6 hours.
Meanwhile, mix together hot peppers, tomato, sweet pepper, cucumber, green onions and remaining salt. Set aside.
Line serving platter with lettuce. Spoon shrimp over lettuce and top with tomato mixture. Sprinkle with coriander and parsley.
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