more ceviches recepies

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Ingredients:

• 3 lbs small raw shrimp, cleaned
• 4 large tomatoes, seeded and diced
• 6 limes, juiced
• 4 lemons, juiced
• 1 cup cilantro leaves, chopped
• 1 serrano chile, seeded and finely chopped
• 1/2 of a cucumber, peeled and diced
• 1 red onion, diced
• salt and pepper to taste
• 3 tablespoons tomato sauce

Preparation:

Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 3 hours. The juice will "cook" the shrimp. Toss with remaining ingredients and refrigerate for one more hour or longer. Enjoy with tortilla chips or as a topper for grilled fish!

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• 1 pound peeled and deveined medium shrimp
• 1 cup fresh lime juice
• 10 plum tomatoes, diced
• 1 large yellow onion, diced
• 1 jalapeno pepper, seeded and minced, or to taste

• 2 avocados, diced (optional)
• 2 ribs celery, diced (optional)
• chopped fresh cilantro to taste
• salt and pepper to taste

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Directions

1. Place shrimp in a glass bowl and cover with lime juice to marinate (or 'cook') for about 10 minutes, or until they turn pink and opaque. Meanwhile, place the plum tomatoes, onion and jalapeno (and avocados and celery, if using) in a large, non-reactive (stainless steel, glass or plastic) bowl.
2. Remove shrimp from lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix.

Ingredients

8

hot dogs

4

slices (3/4 oz each) American cheese, each cut into 6 strips

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

• 1 Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
• 2 Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
• 3 Bake at 375°F. for 12 to 15 minutes or until golden brown. 

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