Sicilian Shrimp Ceviche

Instructions

1. 1

   Rinse the 400g raw shrimp under cold water and pat dry with paper towels.

2. 2

   Chop the shrimp into bite-sized pieces and place them in a glass or ceramic bowl.

3. 3

   Add 3 tbsp lemon juice to the shrimp, ensuring all pieces are coated. Cover and refrigerate for 30 minutes, stirring halfway through, until the shrimp turns opaque.

4. 4

   While the shrimp is marinating, mince 1 clove of garlic and chop 1 tbsp fresh basil.

5. 5

   After the shrimp is ready, drain off most of the lemon juice, leaving about 1 tbsp in the bowl.

6. 6

   Add the minced garlic, chopped basil, 1 tsp dried oregano, 1 tsp dried marjoram, and 1 tsp Italian seasoning to the shrimp. Mix well.

7. 7

   In a small pan, melt 1 tbsp salted butter over low heat. Allow it to cool slightly, then drizzle over the shrimp mixture and toss gently to combine.

8. 8

   Taste and adjust seasoning if needed. Serve immediately, garnished with extra basil if desired.