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Les Marchés Publics de Montréal

Shrimp and cucumber ceviche

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Shrimp and cucumber ceviche,
  • 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.


    • 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


    1. In a bowl, combine the lime juice and zest, vinegar, garlic, olive oil and green onion.
    2. 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.
    3. Add the coriander and mix. Check seasoning.
    4. 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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