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.