FEBRUARY 5, 2013 | 7:57 PM BY SYSOP


This recipe comes from Sweet Buttler's restaurant in Sherman Oaks in California.

 

Being an avid fan of Ceviche, I have to say this is one of the best ever.

 

Here it goes:

 

This makes about one quart of product.

1 pound of black tiger shrimp (raw) tail on

3/4 cup of fresh lemon juice including pulp

1 white onion chopped

1/2 bunch of fresh Cilantro chopped

2-3 tomatoes cut in bite size chunks

1/2 to 1 habanero pepper stemmed and seeded

 

Mix all ingredients in stainless steel bowl and be sure there's enough juice to cover the raw shrimp.

Place in the refrigerator covered in saran wrap overnight.

The acid from the lemon will actually cook the shrimp even though it still looks raw.

You may also add finely