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Ceviche De Camarón by Karen Hursh Graber © 2006

Ingredients

  • 2 pounds of shrimp
  • 1 white onion
  • 2 or 3 seeded jalapeno peppers
  • 2 peeled and seeded tomatoes
  • 1 large ripe avocado

How to Prepare

Mince and mix all ingredients together squeeze enough lime juice over top to cover and refrigerate, stirring occasionally until shrimp are pink (cooked), 3 to 4 hours.

Published or Updated on: January 1, 2006 by Karen Hursh Graber © 2008
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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