Difference between revisions of "Tropical Seviche"
RealRecipes (talk | contribs) m (Text replace - "Category:Shrimp Recipes" to "Category:Shrimp Recipes Category:Seafood recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Panamanian Meat Dishes" to "Category:Panamanian cuisine") |
||
| Line 19: | Line 19: | ||
# Also, a half of [[avocado]] can be added to mix for variety. | # Also, a half of [[avocado]] can be added to mix for variety. | ||
| − | [[Category:Panamanian | + | [[Category:Panamanian cuisine]] |
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
Revision as of 17:04, 19 April 2012
Ingredients
- 2 lbs shrimp (small)
- ⅔ cup fresh lemon juice
- 6 tablespoons minced onions
- ½ cup minced green pepper
- ¼ cup minced fresh parsley
- 1 large tomato, peeled and chopped
- 1 tablespoon tarragon vinegar
- ½ tsp oregano
- salt and pepper to taste
Directions
- Clean shrimp then cook for 2 to 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 1½ hours.
- Also, a half of avocado can be added to mix for variety.
