SHRIMP CEVICHE (SHRIMP COOKED IN LIME)

1 pound medium (51-60’s) shrimp, shelled and deveined
1 2/3 cups fresh lime juice (about 5 large limes), divided
1 small onion, finely diced
3 Roma tomatoes, finely diced
1 jalapeno chile, seeds and stem removed, minced
1 tablespoon extra virgin olive oil
1 teaspoon minced cilantro
1/2 teaspoon salt
Black pepper to taste

In a medium bowl, toss together the shrimp and 1 cup lime juice. Cover and refrigerate for at least 2 hours. This will allow the shrimp to cook in the lime juice.

In a separate, medium-sized bowl combine the onion, tomato, jalapeno, remaining lime juice, olive oil, cilantro, salt and pepper.

Once the shrimp are no longer opaque, drain and combine with the salsa. Allow this mixture to marinate for at least 1 hour.

Serve cold with tortilla chips and your favorite hot sauce.

Yield: 4 servings, as an appetizer