Shrimp and cucumber ceviche - | Montreal’s Public Markets

Difficulty: Super easy

For 4 people

This ceviche contains as many sliced cucumbers as diced shrimp, which makes it very light. Ideal to share on days of great heat! Recipe and photo by chef consultant and author Josée Robitaille.

Ingredients

Juice and zest of a finely grated lime
1 C. tablespoons white balsamic vinegar
1 small garlic clove, finely chopped or crushed with a garlic press
1 C. olive oil
1 green onion finely chopped
225 g (½ lb) raw shrimp, peeled and diced
2 Lebanese cucumbers, quartered lengthwise and thinly sliced
Espelette or Cayenne pepper
60 ml (¼ cup) chopped cilantro
Tortilla chips
Salt and pepper from the mill

Preparation

In a bowl, combine the lime juice and zest, vinegar, garlic, olive oil and green onion.
Add the diced prawns, the sliced cucumbers, the Espelette pepper. Season and mix. Leave to stand for 7 to 8 minutes, stirring once or twice.
Add the coriander and mix. Check seasoning.
When serving, sprinkle with Espelette pepper and serve with tortilla chips.

Tip: Prepare the marinade, cut the shrimp and cucumbers and reserve them separately in the refrigerator up to 8 hours in advance. Mix them when serving and continue the recipe as mentioned above.

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