From Chef Juan Contreras
Serves 6-8 as appetizer
[Big shrimp fan? Try this recipe, too.]
Ingredients
20 limes, juice only
1 bunch cilantro
4 cups diced tomatoes
2 cups diced onion
31 oz. medium shrimp, butterflied
27 oz. fish strips
3 cups shrimp stock
2 tsp. salt
Instructions
Place all items in food safe plastic container. Let stand for 3 days in refrigerator. Drain, discard cilantro stems, and serve.