lunch · dairy-free
Cooked shrimp ceviche with cucumber
Poached shrimp chilled and tossed in lime juice with cucumber, tomato, red onion, serrano and cilantro. It is cold, sharp and ready in half an hour.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains crustacean shellfish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Bring a small pan of water to a gentle boil and set out a bowl of ice water. Cook the shrimp 2 to 4 minutes, until opaque and firm, then move them to the ice water.
-
2
Drain the shrimp well and cut into bite-size pieces. Dice the cucumber and tomato, slice the red onion thinly and mince the serrano.
-
3
Squeeze the limes into a bowl and stir in the salt. Add the shrimp, vegetables and chile, toss and chill for 10 minutes.
-
4
Fold in chopped cilantro just before serving and spoon into chilled bowls with some of the lime dressing.
