Preview

Peruvian shrimp ceviche, lime juice, wonton tiles and young sprouts of cilantro |

Gluten free, Salted, Fish, Seafood & Shellfish

A fresh take on a shrimp ceviche with hints of citrus.

Note

Feel free to let your inner artist shine and decorate/garnish as you see fit!

Ingredients

Recipe for 12 tapas

Wonton

12 Unit(s)

Wonton wrappers

2 Tbsp

Canola oil

Shrimp

600 Gr

Peeled medium shrimps

1 Unit(s)

Lime juice

300 Gr

Italian tomatoes

1 Unit(s)

Lime zest(s)

200 Gr

Cucumber

100 Gr

Red onion

12 Sprig(s)

Coriander

1 Unit(s)

Jalapeno pepper

Garnishes

12 Unit(s)

Coriander leaf

Preparation time: 15 min

Preheat your Oven at 400 °F

Preparation

Cook the shrimp for 30 seconds in boiling water.

Peel and finely chop the red onion.

Cut the tomato and cucumber into brunoise. (Small cubes)

Chop the cilantro and the Jalapeño.
Wonton

Cut the wonton dough into julienne (thin strips), mix with olive oil, salt and pepper and bake in the oven for 6 minutes.
Shrimp ceviche

Cut the shrimp into sections.

Mix all the ingredients together and let stand for 30 minutes (marinade).
Plating

Place the shrimp ceviche in the dishes, garnish with the crispy wonton julienne on top.

Finish with cilantro sprouts.