Ceviche de Camarones (Shrimp Ceviche) 1 to 1 1/2 lbs (450-675 g) shrimp, shelled and deveined 2 cups (500 ml) fresh orange juice 1/2 cup (125 ml) fresh lime juice 1/4 cup (60 ml) chopped fresh chives 1/4 cup (60 ml) chopped fresh cilantro (coriander leaves) 1/4 cup (60 ml) tequila (optional) Salt and freshly ground pepper to taste Cook the shrimp in boiling salted water for 5 minutes. Drain and combine with remaining ingredients in a non-reactive bowl. Refrigerate for 6 hour or overnight. Serves 4 to 6.
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