Prep 15 mins
Cook 1 hr 20 mins
I had my hands in this recipe. This is the one my mom and I made! Very good and very simple to make. Again, squeezing the lemons and limes is the most difficult part. We served these on endive leaves, which was a very pretty presentation, but it would also look lovely served in a martini glass. A jalapeno pepper may be substituted for the serrano pepper if desired. And remember, the lemon and lime juice are what "cook" the shrimp in this recipe, so the smaller the pieces of shrimp the quicker it will "cook". The servings are an estimate, we doubled the recipe in class. It does make quite a bit though.
- 3 lbs small raw shrimp, cleaned and minced
- 4 large tomatoes, seeded and minced
- 4 limes, juice of
- 3 lemons, juice of
- 1 cup cilantro leaf, chopped
- 1 serrano chili pepper, seeded and minced
- 1⁄2 cucumber, peeled and minced
- 1 red onion, minced
- salt and pepper, to taste
- 3 tablespoons tomato sauce
- Put the minced shrimp in a large glass bowl.
- Pour the lemon and lime juice over the shrimp and refrigerate while prepping the rest of the ingredients. The juice will "cook" the shrimp.
- Toss the remaining ingredients in with the shrimp, cover and refrigerate for 1 hour or longer - depending on the size of the shrimp.
- Spoon a Tbs or so onto the end of an endive leaf and arrange on a platter as an appetizer, or fill a martini glass as a first course.