Dominican Shrimp Ceviche (without Coconut Milk) – By Johanna Alcantara

As part of our SurvivalBG's Recipe contest we introduce Johanna's Dominican Shrimp Ceviche (without Coconut Milk).

The Dominican gastronomy is based criollo dishes (the product of the ethnic mixing typical of the entire American continent), with influences from the cooking of cocolos,which came to the country in the 19th century . Another important influence in the gastronomy comes from the middle eastern immigrants: Syrians, Palestinians and Lebanese.

The following course is a Seafood appetizer.

Support this recipe and help Johanna win the 100lev IKEA voucher by voting for her recipe with giving a like to our Facebook post of her tasty dish!
The Ingredients needed:

1 Kg. Shrimps peeled and deveined (cooked)

1 Small red onion diced in small pieces (about 1 cm)

1 Red Pepper diced (about 1 cm)

½ Cup fresh cilantro chopped

2 Oz Lime juice (freshly squeezed)

2 Oz Lemon juice (freshly squeezed)

2 Tbs. Orange Zest

2 Cups Tomatoes Juice

1 Tbs. Ketchup

1 Medium ripped avocado diced (about 2cm-peel and chop last)

Salt and pepper to taste

Dash of extra virgin olive oil

Optional Chili Flakes

Time to prepare it:

20 minutes.
The craft of cooking them:

1. Mix together the ketchup, the tomatoes juice, lime juice and lemon juice.

2. In a large bowl combine the rest of the ingredients except the avocado.

3. Poor the juices over the rest of the ingredients and mix well, peel and cut the avocado and add it. Don’t forget salt and pepper to taste.

4. Serve cold, with hojuelitas de plátanos (Deep fried green plantain chips).

Enjoy the sensations of the taste!
*The award for the best recipe is a voucher of 100lev from IKEA and will be given at the SurvivalBG's Closure Brunch this Saturday (02.11.2019) at Zona21 starting 11:30 a.m.

**The SurvivalBG Closure Brunch is part of the Key Voice II Project, implemented by the 42 Foundation under the European Voluntary Services of Erasmus+ Programme.

***The source of the photo used:

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