Shrimp Ceviche Mixto with Crispy Sides
Raw shrimp cured in lime juice with tomato, cilantro, and a touch of heat, served with crispy corn, plantain chips, sweet potato, and giant corn kernels. Complete, snapshot-worthy, and done in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 32g
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- ¾ cup lime juice, fresh
- 2 medium tomato, diced
- ½ medium red onion, thinly sliced
- ½ cup cilantro, chopped
- 1 whole jalapeño, minced
- 1 cup cancha serrana (roasted corn kernels)
- 1 cup plantain chips, store-bought or fried thin
- 1 medium sweet potato, thinly sliced and pan-fried until golden
- 4 ears or kernels, 1 cup choclo (giant corn), boiled until tender
Instructions
- 1
Cut shrimp into bite-size pieces. Place in a bowl with lime juice and 1 tsp salt.
- 2
Stir and refrigerate for 15 minutes — shrimp will turn opaque and "cook" in the acid.
- 3
While shrimp cures, heat a skillet over medium-high and pan-fry sweet potato slices until golden, 2–3 min per side. Transfer to a plate.
- 4
Boil choclo kernels in salted water until tender, 8–10 minutes. Drain and season with a pinch of salt.
- 5
Remove ceviche from fridge. Fold in tomato, red onion, cilantro, jalapeño, and 1 tsp salt.
- 6
Arrange ceviche in a wide bowl. Scatter cancha, plantain chips, sweet potato, and choclo around the rim. Serve immediately.
Tools you’ll need
- cutting board and knife
- small bowl for curing
- 12-inch skillet
- small pot for boiling
- wide serving bowl
- spoon
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