Recipe for Shrimp and Jalapeno Ceviche

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Yield:

Ingredients:

Amount	Ingredient
1 lb	small shrimp, (approx. 36)
2 x	jalapenos, finely chopped
1 tbl	white onion, finely chopped
2 med	ripe firm tomatoes, diced
1 tbl	fresh parsley or cilantro, chopped
1 cup	fresh lime juice

Instructions:

Instructions: Peel and devein the shrimp and wash under cold running water. Place the shrimp in a glass bowl (do not use metal). Add the jalapenos, onion, tomatoes, and parsley then pour the lime juice and lemon juice over the shrimp and toss lightly. Chill in the refrigerator for at least 8 hours.

SERVING SUGGESTIONS: Serve very cold on lettuce leaves. Excellent with a water wafer type cracker.

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