Summer Shrimp Ceviche Recipe to Try at Home

Our Executive Chef Mark has created this fresh summer shrimp ceviche recipe for you to try at home, to bring the taste of OKU to life before you’re able to visit us. First create the four elements to the dish, and then follow his plating method for a colourful and mouth watering dish that blends the flavours of the Mediterranean, South America and Japan.

Marinated shrimp:

80g shrimp
100g soya light salt
100g mirin

Method: Cut the shrimps in half and blanche them in the mirin and soy for 2 minutes.

Leche de tigre:

20ml lime juice
1 coriander root
1/2 clove of garlic
20ml white ponzu
10ml white soy
100ml veg oil
20g raw onion
10g ginger

Method: Blend everything in a blender and slowly add the oil, then pass trough a chinois.

Mixed vegetable ceviche:

1 small red onion
10 mixed radishes
20 celery
1/2 red pepper
1/2 yellow pepper

Method: Cut everything very thin and then rinse with ice cubes and water.

Coriander oil:

1 bunch of coriander
10g maldon salt
150g sunflower oil

Method: Blend everything in a blender.

To Plate:

Mix the vegetable mix and the shrimp with the leche de tigre and add a bit off fresh squeezed lime, then plate in a nice bowl. Pour the leche de tigre over it and garnish with the coriander oil and some flowers.