Ceviche de Camarones (Shrimp Ceviche)
1 to 1 1/2 lbs (450-675 g) shrimp, shelled and deveined
2 cups (500 ml) fresh orange juice
1/2 cup (125 ml) fresh lime juice
1/4 cup (60 ml) chopped fresh chives
1/4 cup (60 ml) chopped fresh cilantro (coriander leaves)
1/4 cup (60 ml) tequila (optional)
Salt and freshly ground pepper to taste
Cook the shrimp in boiling salted water for 5 minutes. Drain
and
combine with remaining ingredients in a non-reactive bowl.
Refrigerate for 6 hour or overnight. Serves 4 to 6.
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