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  • 1 to 1 1/2 lb. peeled and deveined shrimp
  • 1 carton seafood stock
  • 1 can coconut milk
  • 1 jalapeno, diced
  • 1 large red pepper, diced
  • 1 large green pepper, diced
  • 1/2 red onion, diced
  • 2 plum tomatoes, diced and seeded
  • juice of 8 to 10 limes
  • juice of one orange
  • juice of 3 to 4 lemons
  • 3 to 4 TBLS light olive oil
  • 1 bunch fresh cilantro, chopped
  • kosher salt/pepper
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Any summertime party for me is not complete without a refreshing bowl of my Shrimp Ceviche. Actually, I could eat it all year long. Head on over to your favorite local farmers market to grab all of the fresh veggies, then grab super fresh NC peeled and deveined shrimp from The Carolina Meat & Fish Co. Do you know they can also ship to you? Check them out!

As some of you may know by now, a number of my recipes have been created by taste. This is definitely one of them. Grab a few extra limes and lemons. Check for taste as you go along, and add more as needed!

shrimp ceviche

Heat the seafood stock, coconut milk and a few dashes of salt in a pot to just under a boil. Add raw shrimp and cook for 3 to 4 minutes, or until the shrimp are no longer translucent and have turned pink. Drain shrimp in a colander. Do not rinse. Cool. Cut each shrimp into bite size pieces (about 3 pieces per shrimp).

In a large bowl, squeeze the juice of the limes, lemons and orange. Add the diced vegetables, cilantro and olive oil. Season with salt and pepper. Add cooled shrimp and toss to coat. Taste to see if you need additional lime juice or salt.

Serve the Shrimp Ceviche in a bowl with tortilla chips, endive cups or by the spoonful! ENJOY!!!

Want another way to enjoy shrimp in a refreshing salad? Check out my recipe for Orzo with Pesto Grilled Shrimp! It will definitely be the hit of any party or outdoor barbecue.

shrimp and orzo pasta in a stainless steel bowl

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