Ceviche peruvian shrimp, lime juice, tile wonton pushes coriander

Fish, Seafood & Shellfish

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


Recipe for 4


8 Unit(s)
Wonton wrappers
2 Tbsp
Canola oil


12 Unit(s)
Peeled medium shrimps
1 Unit(s)
Lime juice
2 Unit(s)
Italian tomatoes
1 Unit(s)
Lime zest(s)
0.50 Unit(s)
0.50 Unit(s)
Red onion
0.50 Bunch(es)
1 Unit(s)
Jalapeno pepper


8 Unit(s)
Coriander leaf
  • Olive oil
  • Salt and pepper

Preparation time: 90 min

Preheat your Oven at 400 °F

  • Preparation

    Deveine and peel the shrimp and set them aside on paper towel to absorb excess moisture.  Keep in fridge.

    Make the ornage supremes and cut them in 3-4 pieces depending on their size.  Keep in the fridge.

    Lightly roast the almond slivers for 3 minutes.

  • Raspberry gel

    Combine the raspberry purée and agar-agar in a sauce pot and bring to a boil while continuously whisking.

    Let boil for atleast one minute and then transfer to the fridge.  Once set, pass in the blender until you reach a smooth texture.  Add raspberry puréé or water if need be.

  • Shrimp ceviché

    Cut the shrimp into thin slices.

    In a mixing bowl, combine all of the ingredients except for the almonds and set aside in the fridge.

    10 minutes before serving add 3/4 of the almonds.

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

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