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Home Page > Sample Menus > Favorite Recipes > Thai Shrimp Ceviche

Thai Shrimp Ceviche

Ingredients:

Filling:

  • 1# U25 Shrimp - Chopped
  • 1 each Hot House Cucumber, Diced
  • 2 teaspoons of Pickled Ginger, minced
  • 2 Tablespoons Cilantro, Sliced

Marinade:

  • 2/3 Cup Lime Juice
  • 1 teaspoon Cumin
  • 1 Tablespoon Chili Paste
  • ¼ Cup Sweet Chili Sauce
  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Dark Soy Sauce
  • 2 Tablespoon Mirin
  • 1 Tablespoon Minced Garlic
  • 1 teaspoon Salt
  • ½ teaspoon coriander

Production:

  1. Mix the shrimp, cucumber, ginger and cilantro in a bowl and transfer to an airtight container or sealable plastic bag.
  2. Combine the rest of the ingredients in a mixing bowl and quickly whisk together.
  3. Pour the wet ingredients over the shrimp mixture and cover tightly.
  4. Transfer to the refrigerator and allow to sit for 24 hours.
  5. The citric acid in this dish will cook the shrimp; there is no need to add heat to the process.
  6. Try not to handle this product with your hands because the oils from your skin will cause it to spoil quickly. Use a spoon or plastic gloves.