Market Recipe: Shrimp Ceviche

 

Shrimp Ceviche

Chef John Lichtenberger of Isla 

2 lb K&S Seafood shrimp
½ c lime juice
½ c lemon juice
4 tomatoes, diced and seeds removed
2 cucumbers, diced
2 jalapenos, diced
2 fresno peppers, diced
1 bunch green onions, chopped
½ bunch cilantro, chopped
salt

Marinate shrimp in lime and lemon juices for one hour. Add in the rest of the ingredients and toss well. Serve with your favorite tortilla chips.