4 to 6as an Appetizer
By Diane Morgan
Buy only the freshest shrimp to make ceviche. I like to use the sweet wild pink shrimp from the Gulf Coast, or, when available, the wild shrimp from the Florida Keys. For casual entertaining, mound the ceviche in a festive bowl and accompany with tortilla chips. To serve as a dressed-up first course, spoon into martini or margarita glasses and garnish with a wedge of lime.