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“Key West Pink Shrimp Ceviche”

“Key West Pink Shrimp Ceviche”
Courtesy of Hogfish Bar & Grille, on the Shrimp Docks in “Downtown” Stock Island, Florida

Ingredients for Shrimp Ceviche

1 -lbs. peeled and deveined fresh shrimp

(Preferable fresh Key West Pink Shrimp)

2 small red onions

1 red bell pepper

1 green bell pepper

2 jalapeno peppers (seeds removed)

1 bunch of fresh cilantro

1-teaspoon cumin

2-teaspoon salt

1-teaspoon pepper

Juice of 10 lemons

Juice from 6 limes

1. First dice all vegetables and cilantro & place in large bowl.  

2.Chop shrimp into smaller than bite sized pieces and add to bowl with veggies.

3. Add the lime, lemon juice and the cumin, salt and pepper. 

4. Toss to insure the equal distribution of the citrus juice as that will be the

process that cooks the shrimp.

5. Cover and let marinate in the refrigerator for approximately 8 hours or until

Shrimp is no longer translucent.

*To save time you can par boil the shrimp in the shells for 4 minutes

until just barely cooked and then peel and chop them as noted above. 

Make sure you give enough time in the citrus juices to finish the cooking process

and flavor the shrimp.