Ceviche

Directions

1Place the shrimp in a glass bowl, cover with the lime juice and marinate at room temperature for 2 1/2 hours.

2Heat the oil in a small skillet, add the garlic and saute for 3 minutes. Discard the garlic and let the oil cool. Chop the tomatoes, removing the seeds, but reserving the juice. Place in a large glass bowl, add the onion, cilantro, tomato sauce, Buffalo sauce, oregano, salt, pepper, chilis and olives. Add the oil from the skillet and set aside.

3Rinse the shrimp 3 times in cold water. Cover with water, let stand for 5 minutes and rinse again. Add to tomato mixture. Correct the seasonings.

4Garnish with whole olives. Serve cold with lime wedges and salt crackers.