Seviche de Camarones

Serves 6

  • 1 ½ pounds large (about 20 per pound) shrimp, shelled and deveined
  • 1 yellow bell pepper, cored, seeded and cut into thin strips about 2 inches long
  • 1 red bell pepper, cored, seeded and cut into thin strips about 2 inches long
  • Half a small red onion, cut into thin slivers
  • 1 small bunch cilantro, thick stems removed, the rest chopped coarsely
  • 1 tablespoon plus 1 teaspoon fine sea or kosher salt
  • 1 Scotch bonnet, jalapeno or hot chili pepper of your choice, stemmed and minced
  • 12 lemons, or as needed
  • 8 limes, or as needed
  • 4 oranges, or as needed

Toss the shrimp, yellow and red pepper, onion, cilantro, salt and chili pepper together in a bowl to mix them evenly. Pack into a non-reactive container (a 2-quart glass jar works well). Squeeze the citrus, strain out any seeds and pour over the shrimp and vegetables. There should be enough juice to cover the shrimp and vegetables, if not add more. Seal the container and refrigerate until the shrimp is opaque, 12 hours to one day.

To serve: Drain, discard most of the liquid and pile the shrimp and vegetables in a serving bowl.

3 Responses to “Seviche de Camarones”


  1. 1 Towanda July 6, 2007 at 3:34 pm

    I was so sad to see you leave UNCtv-36. I loved your show. I looked you up because I remembered a seveche recipe you prepared that I had never gotten to. You still have fans in North Carolina. Warmest regards from Roanoke Rapids, NC

  2. 2 daisy August 17, 2007 at 11:00 am

    Hola Tee,
    Don’t sweat the show…I am currently shopping a new show, and it is being very well received. Stay tuned to Boriqua Blog to see what network we end up on.
    Hasta pronto,
    Daisy


  1. 1 Boriqua Blog » June 2007 Trackback on July 5, 2007 at 9:14 pm
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