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Dominican Shrimp Ceviche

Dominican Shrimp Ceviche
Recipe courtesy of: 

2 lbs. shrimp, peeled and deveined
2 green peppers, diced
2 red peppers, diced
1 red onion, diced
½ cup chopped cilantro
2 cups lime juice
1 cup lemon juice
1 cup orange juice
1 cup dark rum
1 cup mango puree or juice
1 cup coconut milk
zest of 6 oranges
1 habanero pepper
salt to taste

1. Bring a large stockpot of salted water to a boil.

2. Add the shrimp and blanch for no more than 1 minute.

3. Shock the shrimp in iced water immediately , then drain.

4. Combine all ingredients in a non-reactive bowl or container and allow to sit, refrigerated, for 3 hours, allowing the acid to marry all the favors.

Serve in a martini glass garnished with avocado, green onion and tortilla chips.

Serves 6