Ceviche of Gulf Shrimp

How to make Ceviche of Gulf Shrimp Recipe

4 SERVINGS

Ingredients:
1/2 cup Red bell pepper, roasted, peeled, seeded, 1/4 inch (.6 cm) dice
1/2 cup Yellow bell pepper, roasted, peeled, seeded, 1/4 inch (.6 cm) dice
12 ounces Shrimp (16–20 count)
1/4 cup Lime juice
2 tablespoons Lemon juice
1 tablespoon Orange juice
2 tablespoons Olive oil
1/4 cup Cilantro, chopped
Pinch Ground coriander
To taste Salt and white pepper

Method:
Roast the peppers over an open flame and turn as needed to char surface of each pepper. Remove from the fire and wrap each pepper in plastic; steam for 10 minutes.

Remove the charred skin, stem, seeds, and dice. (Do not wash or you lose the roasted flavor.)

Peel, devein, and cut the shrimp in half lengthwise; place in a stainless steel bowl.

Combine the peppers, and juices with shrimp; add the seasoning and toss the shrimp in the marinade. Marinate for approximately 2 hours.The shrimp will turn pinkish and become firm.

Add the olive oil and cilantro; combine thoroughly. Cover and store in refrigerator until needed.