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SHRIMP CEVICHE  Ingredients
1 1/2 pounds raw shrimp, peeled, deveined, small dice
3/4 cup lime juice
3/4 cup lemon juice
1/2 cup orange juice
1/2 cup red onion, minced
1/2 cup red bell peppers, minced
1/2 cup yellow bell peppers, minced
1/3 cup fresh cilantro, chopped
2 tablespoons fresh ginger, grated
1 tablespoon salt
1 1/2 teaspoon black pepper
45 Athens Tomato Mini Fillo Shells
Chives for garnish
In a medium bowl, combine shrimp, lime juice, lemon juice, orange juice, onion, red peppers, yellow peppers, cilantro, ginger, salt, and pepper, mixing lightly. Cover and marinade in the refrigerate 2-4 hours, stirring occasionally. Just before serving, drain mixture well and discard liquid. Fill each mini fillo shell with 1 tablespoon of shrimp mixture and garnish with chives.
Serve well chilled.
Yield: 45 appetizers
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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