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Tropical Shrimp Ceviche

Tropical Shrimp Ceviche

I N G R E D I E N T S

  • 1 bag (340-400 g.) MSC certified frozen cooked & peeled cold water shrimp, thawed
  • 1 medium sweet potato, small diced
  • ¼ cup lime juice and zest of 1 lime
  • ¼ cup coconut milk
  • ¼ cup fresh pineapple, small diced
  • 1 tbsp fresh mint, chopped
  • 2 tsp of La Plantation Citrus Mix
  • 2 tsp olive oil
  • Salt to taste

D I R E C T I O N S

Thaw the shrimp overnight in the fridge, drain well on a paper towel.

Preheat oven to 400°F.

Toss the sweet potato with olive oil and season lightly with salt. Roast on a parchment lined baking sheet for 25-30 minutes, turning once halfway through. Let cool on paper towel.

In a bowl, mix shrimp, coconut milk, lime juice and zest, pineapple and sweet potato. Marinate for 30 minutes.

Mix in the mint and citrus mix, serve with tortilla chips.