Shrimp Ceviche Recipe
yuzu mignonette, cucumbers, jalapeno, cherry tomato, radish
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Ingredients
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Ceviche Base
Vegetables and Fruits
Seasoning
Method
Preparing the Shrimp
- 1
Clean the Shrimp
Rinse the fresh shrimp under cold water. Remove the shells and devein the shrimp, then cut them into small bite-sized pieces.
- 2
Marinate the Shrimp
In a bowl, combine the shrimp pieces with fresh lime juice and yuzu juice. Make sure the shrimp is completely submerged in the juice. Cover and refrigerate for about 30 minutes, or until the shrimp turns opaque.
Preparing the Vegetables and Seasoning
- 3
Chop the Vegetables
While the shrimp is marinating, dice the cucumbers, finely chop the jalapeno (removing seeds if less heat is desired), halve the cherry tomatoes, and thinly slice the radishes.
- 4
Mix the Salad
In a large mixing bowl, combine the chopped cucumbers, jalapeno, cherry tomatoes, and radishes. Season with salt and toss well to combine.
- 5
Combining the Ceviche
- 6
Combine Shrimp and Vegetables
Once the shrimp is ready, drain excess juice if necessary and add the shrimp to the bowl with the vegetable mixture. Gently fold to combine, being careful not to mash the ingredients.
- 7
Taste and Adjust Seasoning
Taste the ceviche and adjust seasoning with more salt or yuzu juice if desired.
Serving
- 8
Serve Chilled
Serve the shrimp ceviche chilled in small bowls or on tortilla chips. Garnish with additional cilantro if desired.
