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Chef Dan Bazzinotti's Peruvian Shrimp Ceviche!

Chef Dan Bazzinotti's Peruvian Shrimp Ceviche!

Prep time: 5 minutes

Is there anything better than ceviche in the summer? We’re head over heels with this zesty, refreshing appetizer that stars lightly roasted lime shrimp, colorful veggies (red onion, corn, roasted sweet potato), and Chef Dan’s top secret Coconut Leche de Tigre recipe. With cilantro, orange, and crispy fried quinoa for garnishing on top!

In your bag

  • Lightly roasted lime shrimp
  • Grilled corn, sliced red onion and roasted sweet potatoes
  • Coconut Leche de Tigre
  • Orange segments & watermelon radish
  • Fried quinoa
  • Chopped cilantro

At home

  • Mixing bowl

The Ceviche

  1. In a mixing bowl add your shrimp, onions, corn, sweet potatoes and half the cilantro. Pour the coconut leche de tigre and let sit for two minutes.
  2. Use your watermelon radish and julienne to create long strips as a garnish. 
  3. Transfer the shrimp with veggies and coconut leche de tigre to a serving dish. 
  4. Add your orange segments, julienned watermelon radish and crispy quinoa. Add the remaining cilantro, a little S&P and enjoy!
That’s it! #Dinnersolved, dinner served.

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