Shrimp Ceviche

Welcome to the Cooking Corner! Hard Rock Executive Chef Don McClellan joined us this week to show us how to make a Shrimp Ceviche.

*Keep Hot Food Above 140 Degrees

*Keep Cold Food Below 40 Degrees

Ingredients:

Shrimp: Peeled, deveined, tail off, cut small 1 pound

Lime Juice 1 cup

Lemon Juice ½ cup

Cucumber, finely diced ½ cup

Tomatoes: Beefsteak or heirloom, small diced 1 cup

Onions: Yellow, small diced ½ cup

Jalapenos: deseeded and finely diced 2 each

Cilantro, chopped ¼ cup

Salt As needed

Black Pepper As needed

Directions:

1. Place shrimp and a ½ cup of lime juice in a bowl and allow shrimp to sit for 30 minutes.

2. In a separate bowl, combine ½ cup of lime juice, ½ cup of lemon juice, cucumbers, tomatoes, cilantro, onions and jalapenos; mix well.

3. Drain shrimp and add to the bowl of diced vegetables.

4. Season with salt and pepper to taste.

5. Serve with tortilla chips.

6. Refrigerate for up to 3 days.