Total Time
10mins
Prep 10 mins
Cook 0 mins

Served on a bed of shredded lettuce and garnished this a fresh summer appetizer goes well with chicken fajitas and margaritas.

Directions

  1. Combine shrimp, juice of two limes and chopped cilantro, to taste, and place in air-tight container.
  2. Shake periodically to coat evenly.
  3. Refrigerate for four hours or overnight.
  4. Garnish with lemon and lime wedges.
  5. Serve with salsa and chips.

Reviews

(5)
Most Helpful

I added some horseradish and served this on a bed of lettuce with salsa and thrououghly enjoyed it. Did not bother with the chips!

Tebo December 27, 2001

Loved the flavor of the limes and cilantro. I actually used this as a marinade for steak fajitas - absolutely wonderful!

soxfan28 November 08, 2008

I found the shrimp to be a little tough being "cooked" twice. I used uncooked shrimp and it turned a lovely shade of pink in the lime juice and were very tender. Its like making Ceveche.

Micaylah May 01, 2007

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