Whenever I hear about ceviches, people are always talking about the ceviches of their homeland, Argentina, Peru, Chile. Everyone will proudly back-up theirs as the best. With the ingredients I had, like lime, cilantro, red onion, etc, I naturally thought of ceviche, but I also had some pomelo, and I just desperately wanted to include it. Since Pomelo is native to South East Asia, this is kind of a fusion dish.

Shrimp Ceviche of No Origin

  • 12 shrimp (size: 26-30 count)
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup small diced seedless cucumber
  • 2 tablespoons paper thin slices or red onion
  • 1 teaspoon chopped cilantro
  • 1/8 teaspoon hot sauce
  • 3/4 cup pieces of peeled pomelo, divided
  • salt and pepper to taste

1. Peel and clean the shrimp. Cut them in half lengthwise. Submerge shrimp in lime juice and store in the fridge for 3 hours.
2. Stir in cucumber, red onion, cilantro, and hot sauce. Refrigerate for another 30 minutes.
3. Put 1/4 cup of pomelo in each martini glass.


4. Strain ceviche, season to taste, and divide among the 3 glasses.

Shrimp Ceviche 2
posted by jessica at 08:53 AM Filed under Fusion, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.