Shrimp Ceviche

Course : Cajun
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10 teaspoon cilantro - sprigs - fresh -- chopped (or parsley)
1 medium onion - chopped into 1/2 inch pieces
1/4 cup olive oil
2 large e tomatoes - peeled and chopped in 1/2 inch pieces
1 teaspoon green cayenne pepper - finely chopped
2 teaspoons Louisiana hot sauce
1 teaspoon salt
1/2 cup white vinegar
1/2 cup lemon juice - fresh
1 pound shrimp - small -- raw - peeled and deveined

Preparation / Directions:

In a medium-sized bowl, stir together the lemon juice, vinegar, salt and hot sauce. Add the shrimp and let them marinate, covered in the refrigerator for 4 hours. Add the remaining ingredients, mix well, cover, and return to the refrigerator for another hour. Serve as a cocktail or on a bed of lettuce. Yield: 20 appetizer servings or 6 to 8 salad servings. From Justin Wilson's Homegrown Louisiana Cooking

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