Subject: Ceviche de Camarones (Shrimp Ceviche)
From: Unicorn (unicorn@indenial.com)
Date: Mon Apr 22 2002 - 02:38:20 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Thanks to reader Susie for this oldie but goodie:
Checking the menu, a restaurant customer ordered a bowl of vegetable
soup. After a couple of spoonfuls, he noticed a little pool of liquid
forming under the bowl. He called the waitress over and said,
"There's broth all over the table. I think the bowl is cracked."
The waitress said, "You ordered vegetable soup, didn't you?"
"Yes," answered the customer.
"Maybe it has a leek in it!" replied the waitress.
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
We're overdue for a week of ethnic recipes, and as we have done many
times in the past, we return to Mexico.
Ceviches using various fresh seafood products are popular all over
Mexico. Here is a simple and inexpensive version.
Ceviche de Camarones (Shrimp Ceviche)
1 to 1 1/2 lbs (450-675 g) shrimp, shelled and deveined
2 cups (500 ml) fresh orange juice
1/2 cup (125 ml) fresh lime juice
1/4 cup (60 ml) chopped fresh chives
1/4 cup (60 ml) chopped fresh cilantro (coriander leaves)
1/4 cup (60 ml) tequila (optional)
Salt and freshly ground pepper to taste
Cook the shrimp in boiling salted water for 5 minutes. Drain and
combine with remaining ingredients in a non-reactive bowl.
Refrigerate for 6 hour or overnight. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Wed May 01 2002 - 00:00:02 EDT