A yummy Thai Shrimp Ceviche for enjoying with friends this football season. It is a simple appetizer to make, with fresh ingredients and ready in few minutes.
1/3cupof Asian seasoningwith black sesame seeds, dried ginger, black pepper, cayenne pepper
6dried salted shrimps
1/2cupof Meyer Lemon juice
1/3cupof orange juice
1/3cupof low sodium soy sauce
1teaspoonof fresh ginger paste
1teaspoonof fresh garlic paste
1cupof purple onionchopped
2cupsof shredded carrots
2cupsof English cucumberscut in thin rounds
2red sweet pepperschopped
1yellow sweet pepperchopped
1/2cupof green onionschopped
2serrano pepperschopped
5mint leaveschopped
1/2cupof cilantro leaveschopped
1tablespoonof toasted sesame seeds
1poundof frozen precooked shrimpsmedium size
Instructions
First cut the Flatout Bred in triangles using a pizza cutter. Place the pieces in a baking sheet and spray with oil. Sprinkle the flat bread pieces with the Asian seasonings and bake until golden brown.
Add the citrus juice to a bowl and combine with the dried shrimps, the ginger paste, the soy sauce and the garlic paste. Whisk until all ingredients come together.
Then add one by one the rest of the ingredients leaving the shrimps as the last step. Then combine well and cover with plastic wrap.
Refrigerate for 15 minutes before serving. Serve in individual cups and garnish with toasted sesame seeds.
Pair the Thai ceviche with the flat bread crisps and enjoy.