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Green Shrimp Ceviche and Cucumber Sushi

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  • Prep 45 min
  • Total 1 hr 15 min
  • Ingredients 13
  • Servings 6
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Blanca Arroyo In my home, my father was the seafood lover. I remember he would always take us to a market called “La Viga,” which sold the freshest seafood and fish that you could find in Mexico City, where I'm from. You had to get up at the crack of dawn if you wanted to get your hands on the best! What I liked most about this place was the smell of the sea! Summer is here, so you, too, should get up early! The season brings light and refreshing dishes that fill us with energy. This cucumber sushi, filled with shrimp ceviche, is just great for a hot afternoon with family or friends!
by Qué Rica Vida Cocina
Updated Feb 6, 2014
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Ingredients

Serrano chili sauce:

  • 6 tablespoons juice of a large lime
  • 1/2 cup cilantro leaves, washed
  • 1/2 fresh, unseeded Serrano chile, washed and chopped (if you don’t want it to be spicy, remove half the seeds)
  • 1/4 small green tomato, cut into chunks
  • 1/8 teaspoon salt

Shrimp Ceviche:

  • 1/2 pound fresh medium shrimp (peeled, deveined, thoroughly washed and finely chopped)
  • 6 tablespoons juice of a large lime
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper

Pickled purple onion:

  • 1/2 medium red onion, peeled and finely chopped into small pieces
  • 2 tablespoons lime juice
  • 1/8 teaspoon sea salt

Cucumber Sushi:

  • 2 English cucumbers

Directions

  • 1
    Prepare the Serrano chili sauce. Place all the ingredients in the blender and blend at high speed for 3 minutes or until everything is well combined. Put the sauce in a lid container and refrigerate.
  • 2
    In a bowl, combine the shrimp, lemon juice, salt and pepper. Cover and refrigerate for 10 minutes. Add half the chili sauce to the shrimp mixture, stir well, cover and refrigerate again for another 35 minutes.
  • 3
    Make the pickled onion by mixing the onion, lemon juice and salt in another bowl. Refrigerate.
  • 4
    Arrange absorbent paper towel on a long dish.
  • 5
    Cut off the ends of the cucumbers and cut them in half. Use a potato peeler or mandoline and start slicing the cucumbers into long, thin and wide strips. Place them on the absorbent paper towel so it soaks up the excess water.
  • 6
    Take the ceviche out of the refrigerator and drain very well.
  • 7
    Place a tablespoon of shrimp ceviche on a cucumber strip, and roll up. Repeat this process until you've finished with all your sushi pieces.
  • 8
    Place a few red onions and several drops of the serrano chili sauce on each sushi piece.

Expert Tips

  • tip 1
    If you can't find Serrano chile, you may use jalapeño.
  • tip 2
    If you don't want to make the sushi, peel cucumber and cut it into thick, 1/2-inch slices. Use a spoon to carefully remove part of the seeds and pulp. Place the ceviche in that space and garnish with the onion and serrano chili sauce.
  • tip 3
    You may also serve this ceviche over tortilla chips or in individual glasses.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Blanca Arroyo In my home, my father was the seafood lover. I remember he would always take us to a market called “La Viga,” which sold the freshest seafood and fish that you could find in Mexico City, where I'm from. You had to get up at the crack of dawn if you wanted to get your hands on the best! What I liked most about this place was the smell of the sea! Summer is here, so you, too, should get up early! The season brings light and refreshing dishes that fill us with energy. This cucumber sushi, filled with shrimp ceviche, is just great for a hot afternoon with family or friends!
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