Shrimp Pineapple Ceviche, From Gabriela's Taqueria
6 oz. jumbo shrimp, boiled and shelled
4 oz. fresh lime juice
4 oz. fresh pineapple juice
1 oz. diced fresh jalapeno peppers
2 oz. diced fresh pineapple
2 oz. diced fresh white onion
1 oz. diced cilantro
Salt and pepper to taste
Mix all ingredients in large bowl. Let stand in fridge for 20 minutes. Serve ice-cold in martini glass, garnished with pineapple slice and cilantro sprig. Serves 4.
Recipe courtesy of Gabrielas.com at City Kitchen, 700 8th Ave, New York, NY 10036; rownyc.com






























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