Shrimp Ceviche with Summer Pickles

Recipe by Cristina Megias
foragers vinaigrette
summer pickles
Shrimp Ceviche with Summer Pickles
Serves 4
Forager's Vinaigrette
Forager's Vinaigrette
Ingredients

For the Leche de Tigre:  

1/2 onion, chopped  
1/2 cucumber, chopped  
250ml water  
2 small pieces of shrimp   
3 tablespoons Forager’s Vinaigrette  
Juice of 2 limes  
Salt, to taste  

For the ceviche:  

400g raw red shrimp, sliced or chopped 
1/2 cucumber, sliced 
1 avocado, sliced (optional) 
1/2 onion, sliced 
1 tablespoon Summer Pickles  
Cilantro leaves 
Tostadas for serving 

Method

Make the leche de tigre: 

  • Add onion, cucumber, water, and shrimp to a blender and blend until smooth and homogenous. 
  • Strain through a sieve.
  • Season the liquid with Forager’s Vinaigrette, lime juice, and salt.

Make the ceviche:  

  • Blanch the shrimp in a pot for no longer than 1 minute and cool them down in ice water.
  • Add the shrimp, cucumber, avocado, onion, and Summer Pickles to a bowl and mix with the leche de tigre.
  • Let the ceviche marinate in the fridge for 30 minutes before serving with tostadas and cilantro.

In the making

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