TROPICAL SEVICHE

• 2 lbs. shrimp (small)
• 2/3 cup fresh lemon juice
• 6 tablespoons minced onions
• 1/2 cup minced green pepper
• 1/4 cup minced fresh parsley
• 1 large tomato, peeled and chopped
• 1 tablespoon Tarragon vinegar
• 1/2 tsp. oregano
• salt and pepper to taste

Clean shrimp then cook for 2 to 3 minutes or just long enough to turn pink. Drain and put into covered bowl with lemon juice. Leave covered for 1 hour stirring two or three times. Drain and discard the liquid. Combine shrimp with remaining ingredients. Mix well, put into refrigerator for 1 1/2 hours.  Also, a half of avocado can be added to mix for variety.