Fogo Island Shrimp Ceviche with Tiger’s Milk
A light, balanced and refreshing appetizer or party snack.
Ingredients
1 cup (250g) Fogo Island Nordic pink shrimp (thaw without a towel and reserve juice for tiger’s milk)
4 limes, juice only (100 mL approx.)
6 sprigs (30g) cilantro (washed and picked with some stem attached, setting aside leaves for garnish and thinly slicing stems for tiger’s milk)
1 tbsp (10g) ginger, fresh
2 pc (80g) shallot, peeled and thinly sliced
2 cloves (10g) garlic, peeled and thinly sliced
2 jalapenos, thinly sliced on mandolin
2 radishes, thinly sliced on mandolin
1 tbsp (25mL) cold-pressed canola oil (or good olive oil)
¼ red onion(50g), thinly sliced on mandolin
1 bag local tortilla chips (or fresh corn tortillas or tostadas)
Instructions
Tigers milk
(Make at least 4 hours in advance, or the day before)
- Combine lime and shrimp juice, garlic, ginger, cilantro stems, and 1 jalapeno, crush a little with a blunt instrument, such as a pestle, muddler, or thick wooden spoon.
- Season with salt to taste, then place in the fridge for a minimum of 4 hours.
- Remove from fridge and strain through a fine strainer, discarding solids.
Assembly:
- Place thawed shrimp in a bowl, pour over the strained tiger’s milk, then cover and set in fridge for 10 minutes.
- Spoon shrimp and tigers’ milk on a cold plate in a single layer—don’t skimp on the tiger’s milk!
- Remove plate from fridge and garnish with drizzled canola oil, radish, jalapeno, cilantro, and red onion.
- Serve with tortilla chips or alternatives.
