Select Page

Lang Chang's Ceviche

Course: Appetizer, Main Dish
Cuisine: Seafood
Servings: 2 servings

Ingredients

  • 1 lbs fresh Ecuadorian peeled and deveined Shrimp
  • 2 1/2 cups fresh lemon juice
  • 6 Plum tomatoes
  • 1/2 green pepper
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 3 scallions
  • 1/2 cup fresh cilantro
  • 1/2 small red onion
  • 1/2 small white onion
  • 3 Tbls. soy sauce
  • 1/2 Tbls. fresh garlic minced
  • 2 Tbls. olive oil
  • 1 Tbls. Worcestershire sauce
  • 1/2 Tbls. sesame oil
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt

Instructions

  • Toss shrimp with 2 cups of lemon juice and set aside.
  • Chop all the vegetables to a fine size and place in a large glass bowl.
  • Add the remaining 1/2 cup lemon juice, and the Worcestershire sauce, toss and set aside.
  • In a small frying pan, saute garlic in olive and sesame oil until soft, but not browned.
  • When this mixture has cooled, toss it in with the vegetables and all of the liquids.
  • Cover both the shrimp and vegetable bowls and refrigerate overnight.
  • The next day, drain shrimp and toss them in with vegetables. Stir to coat the shrimp.
  • Serve chilled alone or on a bed of fresh greens.
Tried this recipe?Let us know how it was!