SHRIMP CEVICHE

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest

Ingredients

8 ounces peeled and deveined small diced raw shrimp
1/4 cup lime juice
1/4 cup lemon juice
2 Tablespoons orange juice
2 Tablespoons minced red onion
2 Tablespoons chopped fresh cilantro
2 Tablespoons minced red bell peppers
2 Tablespoons minced yellow bell peppers
2 teaspoons grated fresh ginger
1 teaspoon salt
1/2 teaspoon black pepper
15 Athens® Mini Fillo Shells (1 box)
30 pieces fresh chives, cut 1 inch long, for garnish

In a quart size sealable plastic bag, combine shrimp, lime juice, lemon juice, orange juice, onion, cilantro, red peppers, yellow peppers, ginger, salt and pepper, mixing lightly. Remove air from the bag and seal. Refrigerate for 4-5 hours, mixing occasionally. Just before serving, drain mixture well and discard liquid. Fill each Fillo Shell with 1 Tablespoon of shrimp mixture and garnish with chives. Serve immediately.