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Thai Shrimp Ceviche with Flat Bread Crisps

Thai Shrimp Ceviche

Chef Adriana Martin
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.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizers
Cuisine Asian Cuisine
Servings 8 servings


  • 1 package of Flatout Bread cut in triangules
  • 1/3 cup of Asian seasoning with black sesame seeds, dried ginger, black pepper, cayenne pepper
  • 6 dried salted shrimps
  • 1/2 cup of Meyer Lemon juice
  • 1/3 cup of orange juice
  • 1/3 cup of low sodium soy sauce
  • 1 teaspoon of fresh ginger paste
  • 1 teaspoon of fresh garlic paste
  • 1 cup of purple onion chopped
  • 2 cups of shredded carrots
  • 2 cups of English cucumbers cut in thin rounds
  • 2 red sweet peppers chopped
  • 1 yellow sweet pepper chopped
  • 1/2 cup of green onions chopped
  • 2 serrano peppers chopped
  • 5 mint leaves chopped
  • 1/2 cup of cilantro leaves chopped
  • 1 tablespoon of toasted sesame seeds
  • 1 pound of frozen precooked shrimps medium size


  • 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.
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