This Colombian-style no-cook ceviche marinates leftover cooked shrimp in orange and lemon juice, then mixes them with red onion, tomatoes, and fresh cilantro. It travels well in a lunchbox and is served cold at brunch.
Coarsely chop the leftover cooked shrimp and place in a bowl.
Mix the orange juice, lemon juice, and salt, then pour over the shrimp.
Add the thinly sliced red onion, diced tomato, fresh cilantro, and hot pepper to the shrimp and mix.
Chill in the refrigerator for at least 20 minutes, then serve cold.
Do not chop the shrimp too finely; they may break down further in the marinade and become mushy. Removing the hot pepper seeds will reduce the heat; leave them in for full heat. Allergen: Contains shellfish (shrimp).
Kalan karidesleri değerlendirmek için harika bir yöntemmiş, portakal ve limonun ekşiliği tazeliği güzelce ortaya çıkarmış.
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