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
2 tablespoons lime juice
2 tablespoons lemon juice
1 tablespoon orange juice
2 tablespoons minced red onion
2 tablespoon 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 medium bowl, combine shrimp, lime juice, lemon juice, orange juice, onion, cilantro, red peppers, yellow peppers, ginger, salt and pepper, mixing lightly. Cover and refrigerate for 4-5 hours, stirring 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.