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My Family's Favorite Shrimp Ceviche


Ingredients


1 1/2 lb. cooked baby salad shrimp

3 cloves minced garlic

3-4 average sized firm tomatoes (I prefer tomatoes on the vine)

2 small to medium sized Walla Walla onions (can use Vadalia onions)

1 small bunch fresh cilantro

4 fresh jalapenos (if you don't like it spicy, seed and de-vein all of the peppers. If you like it a little spicy, seed and de-vein 2-3 of the peppers. If you like it hot, leave the seeds and veins in all of the peppers.

1/2 to 3/4 cup fresh lime juice

1 tsp. white pepper (black pepper can be used)

3 tsp. seasoning salt to taste.

1 1 or 2 large bags of tortilla chips

Instructions

Rinse shrimp in very cold water and let drain. Chop shrimp not too small. Wash all of your veggies before chopping. Place your shrimp in a large bowl. It takes a little more time, but chopping all of your vegetables very small is worth the time. Chop the tomatoes, onion, peppers, cilantro, add to bowl with shrimp. Mince the garlic and add to bowl. Add black pepper, seasoning salt and lime juice. Mix together thoroughly. Let it sit in the refrigerator for about an hour. Give it a good stir after it has been in the refrigerator for a half hour. Stir again before serving.

Servings

15 to 20 people

Nutritional Information Per Serving

no nutrition information available

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