20-Min Shrimp Ceviche with Crispy Sides
Raw shrimp cured in lime juice with tomato and cilantro, served with roasted plantain chips, chulpe corn, and sweet potato—a complete plate straight from the ocean to your table.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 1 lb large shrimp, peeled, deveined, halved lengthwise
- 4 whole limes (juiced)
- 2 whole roma tomatoes, diced small
- ¼ cup fresh cilantro, chopped
- 1 cup chulpe corn (or regular canned corn), drained
- 2 cups plantain chips and sweet potato slices
Instructions
- 1
Place shrimp in a bowl and cover with lime juice, making sure all pieces are submerged.
- 2
Let sit for 10 minutes until shrimp turns opaque and firms up—this is the 'cook' that cures the seafood.
- 3
Fold in diced tomatoes, cilantro, and a generous pinch of salt and black pepper.
- 4
Warm plantain chips and sweet potato slices in a skillet or microwave until hot, about 3 minutes.
- 5
Arrange ceviche in the center of a plate, surround with warm plantain chips, sweet potato, and scattered corn.
- 6
Serve immediately with lime wedges and a pinch of sea salt.
Tools you’ll need
- medium mixing bowl
- sharp knife
- cutting board
- skillet or microwave
- serving plate
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