West African Shrimp Ceviche Recipe

1. 1

   In a medium bowl, combine the diced shrimp, ginger, habanero, lime, shallots, and a pinch of salt.

2. 2

   Put on a pair of food-safe latex gloves to protect your hands from the chiles heat, then lightly massage the mixture until juices form at the bottom of the bowl.

3. 3

   Set aside at room temperature for 10 minutes.

4. 4

   Take about a fifth of the marinated shrimp mixture and put it in a blender.

5. 5

   Puree for 30 seconds.

6. 6

   Add the cilantro.

7. 7

   Put the lid on the blender jar but leave the feed hole open.

8. 8

   With the motor running, slowly drizzle in the extra-virgin olive oil until the mixture achieves a glossy consistency, like a thick salad dressing.

9. 9

   Turn the motor off and taste the puree, adding additional salt and lime juice as needed.

10. 10

    It should be well seasoned, with a bright acidity.

11. 11

    Pour the puree back into the bowl with the shrimp pieces and toss with a spoon until well combined.

12. 12

    Cover the bowl and set aside in the fridge for at least 30 minutes and as long as 4 hours.

13. 13

    Spoon into chilled bowls, sprinkle with the diced tomato, and serve with the sweet potato chips.

* Per serving · 4 servings · Values may vary.