Shrimp Ceviche with Summer Pickles

Recipe by Cristina Megias
foragers vinaigrette
summer pickles
Shrimp Ceviche with Summer Pickles
Serves 4
This item is no longer available.
Forager's Vinaigrette
Forager's Vinaigrette
Ingredients

For the Leche de Tigre:ย ย 

1/2 onion, choppedย ย 
1/2 cucumber, choppedย ย 
250ml waterย ย 
2 small pieces of shrimpย ย ย 
3 tablespoons Foragerโ€™s Vinaigretteย ย 
Juice of 2 limesย ย 
Salt, to tasteย ย 

For the ceviche:ย ย 

400g raw red shrimp, sliced or choppedย 
1/2 cucumber, slicedย 
1 avocado, sliced (optional)ย 
1/2 onion, slicedย 
1 tablespoon Summer Picklesย ย 
Cilantro leavesย 
Tostadas for servingย 

Method

Make the leche de tigre:ย 

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

Make the ceviche:ย ย 

  • 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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