Somewhat sustainable seafood recipe: Pico De Gallo Shrimp Ceviche

First I prepare the Pico de Gallo. I do this by chopping 1 cup of tomatoes, 1/2 cup jalapenos, 1/2 cup of onions and than 1/4 cup cilantro. I like onions in mine so I than add 1/4 cup chopped red onions. Mix this up in a bowl and set aside.

Now for the shrimp. Take one pound of cleaned uncooked shrimp (I like the smaller shrimp) and boil it in water with a dash of salt for two minutes. When the two minutes is up take them out of the boiling water and put them in a bowl of cool water.

Now fill a bowl with 1 cup of lemon juice and 1 cup of lime juice and stir it up gently. Add the shrimp to that bowl and cover them. Place them in the fridge and them them soak for a half hour.

When that half hour is up remove the lid, add the pico de gallo, mix well and put the cover back on. Let this final mixture sit for thirty minutes than take the entire batch and strain all the leftover juice out. Serve chilled!

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