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Hawaii Recipes

Shrimp Ceviche con Guacamole & Topotitos

Source: Chef Ligia Baylon, Brennecke's Beach Broiler

2 lb 61/70 cooked shrimp
3 C lime or lemon juice
3 pc ripe fresh tomatoes diced & seeded
1 pc sweet maui onion minced
8 oz diced green chiles
3 T cilantro minced
2 tsp kosher salt
2 T virgin olive oil
2 tsp dried mexican oregano

Soak shrimp overnight in lemon juice. Rinse shrimp and put into colander to
drain. Toss shrimp with all ingredients. Salt to taste, when adding oregano
crush in hand or use a mortar and pestle. Serve with avocado or guacamole
and freshly made tortilla topopitos.

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