Avril Supermarché Santé
Avril recipe: coconut-lime shrimp ceviche (served on tomato and mango salad)

Avril recipe: coconut-lime shrimp ceviche (served on tomato and mango salad)

Whether a starter dish or as bite-sized tapas, this shrimp ceviche recipe will add a touch of freshness and color to your summer dinners!

INGREDIENTS

Salad:

- 2 tomatoes, cored and diced

- 1 mango, diced

- ½ red onion, finely chopped

- 3 tbsp. olive oil

- 1 tbsp. lime juice

- Salt and pepper to taste

Ceviche:

- 8 cups of water

- 1 tbsp. salt

- 300g frozen raw Green Go Organic Ocean shrimp, thawed

- 1 cup of fresh lime juice and zest

- ¼ cup coconut milk

- ¼ jalapeno pepper, finely chopped

- Salt and pepper to taste

- 3 tbsp. cilantro leaves

- ½ cup red onion, finely chopped

PREPARATION

Salad:

1. In a bowl, combine all ingredients and season to taste.

2. Lay on the bottom of a deep dish.

Ceviche:

1. In a medium saucepan, boil water and salt.

2. Add shrimp and cook for 1 to 2 minutes.

3. Remove shrimp from boiling water and immediately cool in a bowl of ice-cold water.

4. Cut shrimp in half lengthwise.

5. In another bowl, combine lime zest, coconut milk and jalapeño pepper.

6. Add shrimp and marinate for 30 minutes in the refrigerator.

7. Remove shrimp from marinade and place on tomato and mango salad.

8. Season with salt and pepper to taste and garnish with cilantro and red onion.

Preparation time: 45 minutes / Servings: 4 appetizers

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