Shrimp Ceviche


  • 2 pounds uncooked shrimp, peeled
  • 2 onions, chopped
  • 4 green chile peppers, chopped
  • 2 cups Mexican lime juice
  • 2 tablespoons black pepper
  • 1/8 cup white vinegar


  1. Mix together in a glass bowl.
  2. Refrigerate for 24 hours.

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