Tropical Seviche

Bring a large pot of salted water to a boil. Add the small shrimp and cook until they turn pink and are just cooked through, about 3-4 minutes.

Transfer the cooked shrimp to an ice bath or colander with cold water to stop the cooking process and cool completely. Once cool, peel and devein the shrimp, then cut them in half lengthwise.

Place the prepared shrimp in a large glass bowl or non-reactive container. Pour the fresh lemon juice over the shrimp, ensuring they are fully submerged.

Add the minced onions, minced green pepper, and peeled, chopped tomato to the bowl with the shrimp and lemon juice. Gently fold to combine the ingredients.

Sprinkle the minced fresh parsley, tarragon vinegar, oregano, salt, and pepper over the mixture. Stir gently to distribute the seasonings evenly.

Cover the bowl and refrigerate for at least 10-15 minutes, allowing the flavors to meld and the acid to further cure the shrimp.

Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed. Serve chilled in small bowls or on lettuce leaves as an appetizer.