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Peruvian shrimp ceviche, lime juice, wonton tiles and young sprouts of cilantro

Gluten free, Salted, Fish, Seafood & Shellfish

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

Note

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

Ingredients

Recipe for 12 tapas

Wonton

8 Unit(s)
Wonton wrappers
2 Tbsp
Canola oil

Shrimp

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)
Cucumber
0.50 Unit(s)
Red onion
0.50 Bunch(es)
Coriander
1 Unit(s)
Jalapeno pepper

Garnishes

8 Unit(s)
Coriander leaf
  • Salt and pepper
  • Olive oil
Peruvian shrimp ceviche, lime juice, wonton tiles and young sprouts of cilantro

Preparation time: 15.00 min

Preheat your Oven at 400.00 °F

  • Preparation

    Cook the shrimp for 30 seconds in boiling water.

    Peel and finely chop the red onion.

    Cut the tomato and cucumber into brunoise. (Small cubes)

    Chop the cilantro and the Jalapeño.

  • Wonton

    Cut the wonton dough into julienne (thin strips), mix with olive oil, salt and pepper and bake in the oven for 6 minutes.

  • Shrimp ceviche

    Cut the shrimp into sections.

    Mix all the ingredients together and let stand for 30 minutes (marinade).

  • Plating

    Place the shrimp ceviche in the dishes, garnish with the crispy wonton julienne on top.

    Finish with cilantro sprouts.

Official partners

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

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