Shrimp Ceviche
Fresh and zesty shrimp ceviche with crisp vegetables, bright lime, and a gentle chili kick—perfectly chilled and served with tortilla chips.
Equipment
Ingredients
Ingredients
raw shrimp (peeled, deveined)
500 g
lime (juiced)
5 piece
ripe tomato (diced)
3 piece
cucumber (diced)
3 piece
red onion (finely diced)
1 piece
spring onion (finely sliced)
5 piece
serrano chili (finely chopped)
3 piece
fresh coriander (chopped)
30 g
hot sauce
4 tbsp
salt
5 g
tortilla chips
200 g
Instructions
Boil shrimp
Bring a pot of salted water to the boil and add the shrimp. Cook for around 60–90 seconds, until they’ve just turned pink and opaque, then immediately transfer to an ice bath.
Cool shrimp
Transfer cooked shrimp to an ice bath to cool completely, then drain and chop into small pieces.
Cure shrimp
Add chopped shrimp to a bowl with lime juice and a generous pinch of salt. Leave to cure in the fridge for 15–20 minutes.
Mix vegetables
Add the tomato, cucumber, red onion, spring onion, serrano chili and coriander directly to the shrimp and lime juice. Add hot sauce, mix well and leave for another 5–10 minutes.
Taste and serve
Taste and adjust with more lime, salt or hot sauce if needed. Serve cold with tortilla chips.
Original recipe
Storage
Best eaten fresh. Store covered in the fridge for up to 24 hours.
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