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Ceviche Fish
— Details —

Shrimp ceviche 320 g

Precooked shelled, deveined shrimp tails in a vegetable-based sauce.

INGREDIENTS: Shrimp, tomato sauce, Orange juice, Lime, Salt, Pepper

Ceviche Fish Specification Sheet

Recipes

Passion Fruit Ceviche

PASSION FRUIT CEVICHE

  • • 1 Bag of GUDI SeaFoods Ceviche
  • • 2 oz Passionfruit natural juice
  • • ½ Cucumber
  • • ½ Avocado
  • • ½ Green Pepper
        or Red Pepper
  • • 1 Tomato
  • • ½ Onion
  • • Olive Oil
  • • Chilli (Pick your heat)
  • • Fresh Cilantro
  • • Fresh Mint

Chop the following into similar size bits: tomato, cucumber, green pepper, avocado, cucumber, and onion. Add to a bowl with some olive oil, chopped chilli, chopped cilantro and chopped mint. Even crush some garlic in and crack some pepper on top and mix in with your hands in the bowl.
Add the bag of Ceviche and mix everything.
Garnish with some more chopped mint and cilantro.

Leche de Tigre

FOR THE LECHE DE TIGRE

  • • ½ cup water
  • • ¼ cup + 2 tablespoons lime juice
  • • ¼ cup olive oil
  • • ¼ cup diced celery
  • • ¼ cup diced white onion
  • • 1 tablespoon minced garlic
  • • 1 tablespoon minced ginger
  • • 1 tablespoon minced cilantro stems
  • • 2 teaspoons minced habanero
  • • 1 teaspoon salt
  • • ¼ teaspoon cumin

Directions
Add all of the leche de tigre ingredients to a blender (or bowl, if you are using an immersion blender). Puree the leche de tigre until smooth. Using a fine mesh sieve set over another bowl, strain the solids from the leche de tigre.

Ceviche Gudi

FOR THE CEVICHE

  • • 1 Bag of GUDI SeaFoods Ceviche
  • • ¼ cup finely diced jalapeño
  • • ¼ cup finely diced red onion
  • • ½ cup cooked diced sweet potato

Optional Ingredients
Cilantro leaves, for garnish
Corn chips, for serving
Add the cubed fish, jalapeño, red onion, and sweet potato to the leche de tigre and cure in the refrigerator for one hour. Serve chilled, garnished with cilantro leaves and accompanied by corn chips, if desired.