Green Lime Shrimp Mexico Food

GREEN MEXICAN CEVICHE

Steps:

• Remove fish skin with a boning or paring knife. To do this, put your fillet on the cutting board with the skin side down, and make a cut to separate a small flap of the skin in one of the corners closest to you. Grab the flap, and slide the knife between the skin and the fillet. Make sure to slide the knife all the way under the fillet, trying not to leave any of the fish meat on the skin.
• Cut the fish in small 1/3-in. cubes and place in a glass bowl. Season with salt and add the lime juice. Cover the bowl with plastic wrap and place in the fridge, and marinate for at least 30 minutes. Meanwhile, prepare the rest of the ingredients.
• Finely chop the tomatillos, onion, peppers, and olives. Mix in a large bowl with the cilantro, Mexican oregano, and ground black pepper.
• After 30 minutes, remove fish from the fridge and gently toss with the ingredients into the large bowl. Just before serving, dice the avocado and toss into the ceviche, drizzle the olive oil, and taste to add more salt if needed.

GREEN LIME SHRIMP - MEXICO

Steps:

• Clean and devein the shrimp.
• Melt the butter with the onion, chile, salt and pepper over a medium heat. Add the shrimp and cook one minute.
• Add the lime slices, fry for other few minutes and take them off the flame.
• Add the sour cream and serve with rice.

LIME-MARINATED SHRIMP SALAD

Steps:

• Place onion and peppers in a food processor; pulse until very finely chopped. Transfer to a large bowl. Place cucumbers, tomatoes and green onions in food processor; pulse until finely chopped. Add to bowl., Place shrimp in food processor; pulse until chopped. Add shrimp, lime juice, salt and pepper to vegetable mixture; toss to coat. Refrigerate until cold. Serve with tortilla chips or tostada shells.