Shrimp Ceviche with Zesty Wasabi Mayo
Vibrant and Refreshing Shrimp Ceviche with a Zingy Wasabi Mayo Kick
Introducing a delightful twist on ceviche, a beloved party dish from Central and South America, made with succulent shrimp. This recipe is incredibly easy to prepare and offers a visually stunning presentation with its array of vibrant colors. We’ve focused on using fresh and eco-friendly ingredients to ensure a truly refreshing taste experience. Despite its simplicity, the dish boasts both captivating colors and a delightful flavor profile, making it perfectly suitable for any festive occasion. As a cold dish, it can be stored for an extended period, making it an excellent choice for a satisfying snack as well.
Ingredients
- 12 large fresh shrimp
- 30g jalapeño, finely minced (seeds removed)
- 2 limes, juiced
- 1 ripe avocado
- 1/4 onion, finely minced
- 10ml lemon juice
- 15 cherry tomatoes
- 1 cucumber
- Nacho chips, for serving
- 30g wasabi mayonnaise (adjust to taste)
- Pinch of salt
- Pinch of black pepper, freshly ground
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Wash the vegetables thoroughly. If your shrimp are frozen, thaw them completely, either at room temperature or by rinsing under cold water, then pat them dry.
Step 2
Bring a pot of water to a boil. Carefully add the shrimp and cook for just 1 to 2 minutes, or until they turn pink. Be careful not to overcook, as this can make the shrimp tough. Immediately transfer the cooked shrimp to an ice bath or rinse with cold water to stop the cooking process and maintain their firm, snappy texture.
Step 3
Peel the cooled shrimp and cut them into bite-sized pieces. In a mixing bowl, combine the chopped shrimp with the finely minced jalapeño and onion. Squeeze the juice from the two limes into the bowl, then add the lemon juice and a pinch of salt. Stir everything together gently to ensure the flavors meld. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the ceviche to marinate and develop its flavors.
Step 4
Prepare the vegetables for the ceviche. Remove the stems from the cherry tomatoes and dice them into small, uniform cubes (about 1cm). For the cucumber, scoop out the seeds and dice it into similarly sized small cubes. This small dice ensures a pleasant texture in every bite.
Step 5
Arrange the nacho chips on a serving platter or individual plates. Squeeze or dollop the wasabi mayonnaise over the nacho chips according to your preference. The creamy, spicy kick will be a delightful contrast to the ceviche.
Step 6
Peel the avocado, remove the pit, and slice it into thin strips or cubes. Add the diced cucumber and cherry tomatoes to the marinated shrimp mixture. Gently toss to combine, being careful not to mash the ingredients.
Step 7
Spoon the colorful shrimp ceviche mixture generously over the prepared nacho chips. Finish with a sprinkle of freshly ground black pepper for an added layer of aroma and flavor. Serve immediately and enjoy this refreshing and flavorful appetizer!
