Shrimp Ceviche
Ingredients
- 350 gr small peeled shrimp precooked
- 4 tbs mayonnaise
- 1/2 tbs French mustard
- 4 tbs fresh orange juice
- 1-2 lime juice
- 2 shallots medium sized finely chopped
- 3/4 cup fresh coriander finely chopped
- 1 chili finely chopped (optional)
- Salt
- Pepper
Optional: Tortilla cups
- Corn tortillas
- Oil
Instructions
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In a bowl mix the shrimp and lemon stir a a couple of times. Let the shrimps rest in the fridge for 5 minutes
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Meanwhile, In a big enough bowl to contain the shrimp, mix the mayonnaise and mustard until even and smooth.
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Add orange juice, shallots, chii and coriander.
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Spoon the shrimps into the mayonnaise mixture and add the remaining lemon juice to taste along with salt and pepper if necessary.
Optional: Tortilla cups
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Use a glass to make small circles in corn tortillas that are big enough to cover the bottom of muffin trays and have about 0.5 cm of an edge at least.
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Brush some oil on the tortillas and bake for 5-7 minutes or until golden at 180 - 200 °C
Recipe Notes
This shrimp ceviche is best made fresh and up to 1 hour before hand. You can make the mayonnaise mixture beforehand and add the shrimp and lemon just before serving.