Serves 4
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.