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(I cut the recipe in half and added cucumber.) Tag: Visual edit |
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==Ingredients== |
==Ingredients== |
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| − | * |
+ | * 1 lbs. [[shrimp]] (peeled and de-veined) |
| − | * |
+ | * 9 [[limes]] |
| − | * 1 medium [[onion]] (chopped) |
+ | * 1/2 medium [[onion]] (chopped) |
| − | * 1 [[red bell pepper]] (chopped finely) |
+ | * 1/2 [[red bell pepper]] (chopped finely) |
| + | * 1 medium tomato (chopped) |
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| + | * 1 cucumber (diced) |
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| + | * |
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==Directions== |
==Directions== |
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| − | # Squeeze [[limes]] and pour juice into a glass bowl or pan (no metal!!) |
+ | # Squeeze [[limes]] (limon) and pour juice into a glass bowl or pan (no metal!!) |
| − | Chop [[shrimp]] into about 4 – 5 pieces depending on what size you bought |
+ | # Chop [[shrimp]] into about 4 – 5 pieces depending on what size you bought |
| − | Add [[shrimp]], [[ |
+ | # Add [[shrimp]], [[onion]]s, [[cayenne pepper|red pepper]], jalapenos, and [[parsley]] and/or [[cilantro]] to bowl. |
| − | # Let this mixture sit on kitchen counter for up to 2 hours. Then refrigerate. This is done when the [[shrimp]] are pink and opaque. |
+ | # Let this mixture sit on kitchen counter for up to 2 hours. Then refrigerate. This is done when the [[shrimp]] are pink and opaque. |
| − | # Before serving, taste for hotness. If not hot enough for you, add a few drops of [[pepper]] Sauce. |
+ | # Before serving, Add cucumber and taste for hotness. If not hot enough for you, add a few drops of [[pepper]] Sauce. |
| − | # Serve with |
+ | # Serve with saltine crackers or tortilla chips. |
== Notes == |
== Notes == |
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| − | * Corvina Seviche is made the same way. Amount would be 6 – 8 fillets, skinned and cut into small pieces. You can substitute the type of [[ |
+ | * Corvina Seviche is made the same way. Amount would be 6 – 8 fillets, skinned and cut into small pieces. You can substitute the type of fish ([[corvina]]...keep wishing): it should be a firm white fish, such as red [[snapper]]. |
* The amount of [[limes]] is going to depend on how juicy they are. You want the juice to cover the [[shrimp]]. Also, for the faint-hearted that don't want this hot—cut [[peppers]] into long strips. Keep tasting the [[lime juice]] as the [[shrimp]] marinate. When it tastes hot enough for you, take out the [[pepper]] strips. |
* The amount of [[limes]] is going to depend on how juicy they are. You want the juice to cover the [[shrimp]]. Also, for the faint-hearted that don't want this hot—cut [[peppers]] into long strips. Keep tasting the [[lime juice]] as the [[shrimp]] marinate. When it tastes hot enough for you, take out the [[pepper]] strips. |
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| − | [[Category: |
+ | [[Category:Seafood Recipes]] |
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| − | [[Category:Jalapeno pepper Recipes]] |
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| − | [[Category:Shrimp Recipes]] |
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| − | [[Category:Lime Recipes]] |
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| − | [[Category:Recipes that need photos]] |
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Latest revision as of 15:08, 1 September 2019
Ingredients[]
- 1 lbs. shrimp (peeled and de-veined)
- 9 limes
- 1/2 medium onion (chopped)
- 1/2 red bell pepper (chopped finely)
- 1 medium tomato (chopped)
- 1 cucumber (diced)
- 1-2 jalapeño or habanero peppers (chopped finely)
- 3-4 tbsp parsley and/or cilantro (chopped)
- YiiiE Chombo sauce (or a purchased Habanero pepper sauce)
Directions[]
- Squeeze limes (limon) and pour juice into a glass bowl or pan (no metal!!)
- Chop shrimp into about 4 – 5 pieces depending on what size you bought
- Add shrimp, onions, red pepper, jalapenos, and parsley and/or cilantro to bowl.
- Let this mixture sit on kitchen counter for up to 2 hours. Then refrigerate. This is done when the shrimp are pink and opaque.
- Before serving, Add cucumber and taste for hotness. If not hot enough for you, add a few drops of pepper Sauce.
- Serve with saltine crackers or tortilla chips.
Notes[]
- Corvina Seviche is made the same way. Amount would be 6 – 8 fillets, skinned and cut into small pieces. You can substitute the type of fish (corvina...keep wishing): it should be a firm white fish, such as red snapper.
- The amount of limes is going to depend on how juicy they are. You want the juice to cover the shrimp. Also, for the faint-hearted that don't want this hot—cut peppers into long strips. Keep tasting the lime juice as the shrimp marinate. When it tastes hot enough for you, take out the pepper strips.