Shrimp Ceviche

Shrimp Ceviche

Ingredients:

1 kilo of Shrimp

Salt and Pepper, to taste

Juice from 15 or 20 Lemons

1 large Onion

1 kilo of Tomatoes

15 sprigs of Cilantro

Sprigs of Green Chilies, to taste

1 Sweet Orange

Blue Angel Restaurant
www.blueangelresort.com
info@blueangelresort.com
+52 9878720819
Bohemian Dinner with Music and Ocean Waves Blue Angel Restaurant Cozumel.
Salvador Formento Plays Thursday, Friday and Saturday 8:00pm – 10:00 pm
Cena bohemia con música y olas del mar BLUE ANGEL Restaurante Cozumel.
Me encuentran los jueves, viernes y sábado.

Preparation:

Place the shrimp (already clean) In a salad bowl, season with salt and bathe with lemon juice. Let it “bake” inside the refrigerator while you prepare the vegetable.

Finely chop the onion, tomato, coriander and green chiles.

Add the onion to the salad bowl with the shrimp and let it stand for about 10 minutes.

Add the tomato, cilantro and Chile. Squeeze the juice of the sweet orange over the mixture.

Mix carefully and rectify the seasoning.

 

In Spanish

Ceviche de camarón

From  “Yo Amo La Comida”

Ingredientes:
1 kilo de camarón
Sal y pimienta, al gusto
15 o 20 limones, su jugo
1 cebolla grande
1 kilo de jitomate
15 ramas de cilantro
Chiles verdes serranos, al gusto
1 naranja dulce

Buccanos Beach Club Beach Club Open Daily 9:00 a.m. to 5:00 p.m. Reservations: 01 987 872 0100 Email buccanos@yahoo.com http://buccanos.com/

Modo de preparación:
Coloca el camarón (ya limpio) en una ensaladera, sazona con sal y baña con el jugo de limón. Deja que se “cueza” dentro del refrigerador mientras picas la verdura.
Pica finamente la cebolla, el jitomate, el cilantro y los chiles verdes.
Incorpora primero la cebolla a la ensaladera con el camarón y deja reposar durante unos 10 minutos. Agrega el jitomate, cilantro y chile. Exprime sobre la mezcla el jugo de la naranja dulce. Mezcla con cuidado y rectifica la sazón.
Sirve en tostadas y agrega aguacate, salsa cátsup y salsa picante al gusto.

Costa Brava Restaurant
Calle 7 Sur #57 Entre Melgar & 5 a
987-111-5824
Serving Cozumel for 35 years!
Great Traditional Food at Great Prices

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About Aura Holguin-Resch 266 Articles
Welcome to the Cozumel Sun! I have been a full-time resident of Cozumel since 2006 and have a lot of great information about Cozumel to pass on to my readers. In Cozumel I have been the translator and editor of Cozumel Today Magazine and the creator of News Cozumel, an English section of news and information in “Tiempo de Cozumel", one of the oldest newspapers on the island. In addition to my editorial duties, I have provided volunteer translation services to residents, tourists, and local businesses. My version of retirement, is to provide this service to the English Speaking Community and raise funds to help those in need in our beautiful island paradise. Together, it is full time work, seven days per week, but very rewarding! I am always fine tuning this publication, with an end goal of providing my readers the latest news and information. Readers are welcome to provide articles, pictures, and reviews to both our website and Facebook pages.

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