Shrimp and cucumber ceviche

Shrimp and cucumber ceviche

This ceviche contains as many sliced ​​cucumbers as diced shrimp, making it very light. Perfect for sharing on hot days! Recipe and photo by consulting chef and author Josée Robitaille.

Ingredients

  • The juice and finely grated zest of one lime
  • 1 tbsp white balsamic vinegar
  • 1 small garlic clove, finely chopped or crushed in a garlic press
  • 1 tbsp olive oil
  • 1 green onion, finely chopped
  • 225 g (1/2 lb) raw shrimp, peeled and diced
  • 2 Lebanese cucumbers, quartered lengthwise and thinly sliced
  • Espelette or cayenne pepper
  • 60 ml (1/4 cup) chopped cilantro
  • Tortilla chips
  • Salt and freshly ground pepper

Preparation

  1. In a bowl, combine the lime juice and zest, vinegar, garlic, olive oil, and green onion.
  2. Add the diced shrimp, sliced ​​cucumbers, and Espelette pepper. Season and mix. Let stand for 7 to 8 minutes, stirring once or twice.
  3. Add the cilantro and mix. Check the seasoning.
  4. To serve, sprinkle with Espelette pepper and serve with tortilla chips.
Preparation
10 minutes
Cooking
No cooking
Servings
4 portions
Category
Appetizers
Main dishes
Recipe by
Josée Robitaille

Prepare the marinade, chop the shrimp and cucumbers, and refrigerate them separately for up to 8 hours. Mix them together just before serving and continue with the recipe as above.