8 servings quality corn tortilla chips good for serving
3 juice of lemon juiced
1 juice of lime juiced
3 juice of lime juiced
2 juice of orange juiced
0.3 cup olive oil
0.3 cup onion diced spanish finely
8 servings salt and pepper black freshly ground
1 large tomatoes seeded cut into medium dice ( 1 1/4 cups)
Equipment
bowl
Directions
Watch how to make this recipe.
To make the seviche: Toss the shrimp with the lemon, lime and orange juices in a large non-reactive bowl. Refrigerate for a minimum of 3 hours or until the shrimp have turned opaque.
While the shrimp is "cooking," make the Xni Pec: Toss the tomato, cilantro, olive oil, onion, chile, and lime juice in a bowl to mix. Season with salt and pepper, to taste.
When the shrimp are ready, drain them and discard the marinade. Toss with the Xni Pec. Divide among martini glasses or other serving dishes and garnish each with a corn tortilla chip. Pass remaining chips separately.
