Mexican: Fresh Shrimp Ceviche

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• ½ lb shrimp, raw, peeled, deveined
• 4 limes, juiced
• 2 cups Pico de Gallo (see master recipe)
• Tortilla chips (El Milagro brand is a Midwest favorite)

Procedure:

1. Mix shrimp and lime juice in an air-tight glass container
2. Marinate in refrigerator for at least 12 hours
3. Remove shrimp, reserve the marinade
4. Chop shrimp, return to same container and marinate for another 12 hours
5. Drain marinade just before serving
6. Add shrimp and Pico de Gallo in a serving bowl, mix gently
7. Serve with tortilla chips (store leftovers in refrigerator in an air-tight container)