"Ceviche for beginners: by Alicia Ross (with Beverly Mills), United Feature Syndicate. This recipe uses cooked shrimp to mimic the texture and flavor without the dangers posed by raw seafood. It can even be served for leftovers. Pile on crisp tortilla chips. Jalapenos give this salad a nice, light kick. If you like it spicier, use any type of hot pepper you choose. Desperation Dinners Winston-Salem Journal: August 10, 2011.
Yield: 7 servings ( Serving Size: cups )
Prep time:30 Minutes
1 pound(s) cooked salad shrimp, chopped
3 pound(s) fresh tomatoes, finely chopped
1 large green pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped
1 large white onion, peeled and finely chopped
1/2 cup(s) chopped fresh cilantro leaves
1/2 cup(s) fresh lime juice
Combine all the ingredients in a large bowl. Toss to mix well. Serve immediately or refrigerate until ready to serve. Stir from the bottom to mix before serving.