Wasabi mayo shrimp ceviche with the tip of the nose
I made it with shrimp in Seviche, a representative party dish in Latin America. Compared to easy recipes, colorful colors provide visual satisfaction. Also, fresh and eco-friendly ingredients are mainly used to create a fresh feeling. It's simple, but the color and taste make it perfect for party cooking. It's a cold dish that can be stored for a long time, so it's enough to eat as a snack.
6 serving
Within 90 minutes
heegoi
Ingredients
  • Shrimp.
    12ea
  • jalapenos
    30g
  • Lime
    2ea
  • Avocado
    1ea
  • onion
    1/4ea
  • Lemon juice
    10ml
  • cherry tomato
    15ea
  • Cucumber
    1ea
  • nacho
    suitably
  • Wasabi mayonnaise
    30g
  • Salt
    little
  • Whole pepper
    little
Cooking Steps
STEP 1/7
Prepare the ingredients.
STEP 2/7
Cook the shrimp in boiling water for 1 to 2 minutes.
STEP 3/7
Peel and cut the shrimp, chop jalapeno and onion, mix them, and squeeze the lime juice.
Then, mix lemon juice and salt together, and let it ripen in the refrigerator for an hour.
STEP 4/7
Prepare tomatoes and cucumbers by cutting them into small pieces.
STEP 5/7
After laying a nacho chip, place wasabi mayonnaise on top of it to suit your preference.
STEP 6/7
Peel the avocado and shred it,
Mix cucumber and tomato together in the prepared ceviche.
STEP 7/7
Place the mixed ceviche on top of wasabi nachos in an appropriate amount,
Sprinkle pepper to finish.
* Ceviche has to be aged in the refrigerator for an hour to double its freshness. * The recipe is very simple, so it's the best dish to entertain guests. * Too much wasabi mayonnaise can be spicy.
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