NaturalShrimp Ceviche

About This Recipe:
Summer Fresh NaturalShrimp Ceviche recipe created by Douwe Iedema, Corporate Executive Chef NaturalShrimp. Recipe is for 12 people. Pair this with a crisp white wine or tequila.

Ingredients:
1.50 lbs peeled NaturalShrimp
1 medium size Jalapeno
1 Large Red onion
4 limes
1 cup key Lime juice (juice can be store bought)
1 cucumber 0.50 lb diced Mango (cut mango can be store bought)
0.50 lb Diced butter nut squash (Can also be bought in store)
0.50 cup chopped cilantro
1 Gallon zip lock bag
1 large mixing Bowl

Directions:

1. Give the shrimp a rough chop, try and get 3 pieces out of 1 shrimp

2. Boil (blanch) the butter nut squash till it still has a bite for about 3+ minutes then cool with ice water.

3. Slice Jalapeno in half the long way up to the stem and then slice as thin as you can get.

4. Quarter the red onion and then slice as fine as possible.

5. Quarter the cucumber and leave green skin on, take out the seed and then slice in 1/4 inch slices

Cooking: the acid in the lime juice cooks the Shrimp!

6. Put your chopped NaturalShrimp in the zip lock bag, squeeze out the limes in bag add the juice, whole rinds and also the cup of key lime juice then seal and push the air out of bag then chill for about 20-30 Minutes. You will see the shrimp turning whiter. Then add all your other ingredients into the mixing bowl and mix well together. When the shrimp is finished cooking, add the shrimp to your mixing bowl.

Presentation:
7. Serve the Ceviche in a whiskey tumbler and ENJOY!