Shrimp Ceviche

• 4 cups fish stock or clam juice
• 1 pound peeled rock shrimp or 1 1/4 pounds small shrimp, shell on
• 1 - 2 serrano chiles, stemmed, seeded if desired and finely chopped
• 1 small red onion, finely diced
• 2 large bunches cilantro, stems trimmed and roughly chopped
• 1/4 cup freshly squeezed lime juice
• 1 teaspoon salt

1. In large saucepan bring stock or clam juice to a boil.
2. Add shrimp and cook, 30 seconds for rock shrimp, 1 minute for shelled shrimp.
3. Strain, reserving the liquid, and spread shrimp on a baking sheet to cool.
4. When cool enough to handle, peel shrimp if necessary.
5. In large bowl place shrimp.
6. Add all other ingredients along with 1 cup reserved cooking liquid.
7. Mix well.
8. Cover with plastic and chill thoroughly before serving.

fish stock, shrimp, serrano chiles, red onion, bunches cilantro, freshly squeezed lime juice, salt

Taken from www.foodnetwork.com/recipes/shrimp-ceviche-recipe.html (may not work)